Tod Mun Pla are one of Thailand's best known street foods. This Crispy Thai Fish Cakes Recipe uses white fish and red curry paste, and it makes 16 pieces in 25 minutes.
Everything happens in a food processor and one frying pan. They work as a starter, a party bite, or a light dinner with Spicy Thai Mango Salad. Serve them with sweet chili sauce or my Thai Style Tomato Chili Jam.
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Like my Hamsi Tava - Crispy Fried Anchovies, these are traditionally deep fried. A shallow fry in a pan works just as well, so use whichever you prefer.
What Are Thai Fish Cakes?
Thai Fish Cakes, or Tod Mun Pla, are fried fish patties made with soft white fish and flavored with red curry paste, lime leaves, and fish sauce.
Their texture is a little different than patties like Lamb Kofta or Mucver (Turkish Zucchini Fritters). A good tod mun pla is springy rather than flaky.
In Thailand the traditional version is made with pla krai, a freshwater fish, and vendors knead the paste until it turns bouncy. My version is softer, and the food processor does the work.
Why This Recipe Works
- One bowl of herbs and one whizz in the food processor, and the mixture is done. There's no fiddly technique in it.
- Panko and egg hold the patties together, so they don't fall apart in the pan.
- They shallow fry in an ordinary pan. No deep fat fryer and no thermometer needed.
- You can shape the patties ahead and keep them in the fridge, so the frying is all that is left on the day.
- The heat is easy to adjust. Use a milder curry paste and less chili, and the flavor still comes through.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Fish - I prefer using Basa as it is widely available in the UK and it is not too pricey. Other white fish with tender meat you can use are Tilapia, Bass, Monkfish, or Snapper.
- Red Curry Paste - The main flavoring is the red curry paste for this recipe. My favorite brand is Mae Ploy but you can use any brand you enjoy cooking with. They all have different strength levels so adjust the amount of paste and seasoning you use in the recipe.
- Fresh lemongrass - It is a sweet, lemony herb that grows in tropical climates and the stems are widely used in Asian cooking. Peel the outer leaves and use the pale yellow stalk that is softer and easier to chop.
- Lime leaves - They are great for flavoring Asian dishes such as curries and soups, similar to how bay leaves are used. Thinly slice them before adding them to the fish cake mixture. You can find them from Asian shops or substitute them with lime zest.
- Lime - It adds acidity and a bright flavor to the fish cakes. You can substitute it with tamarind or lemon juice.
- Thai fish sauce - It is called "Nam Pla" in Thailand, and it is used for flavoring in Thai cooking and as a condiment at the table. You can substitute it with oyster sauce, Worcestershire sauce, or soy sauce.
- Chili - I use 1 small chili with medium heat. Adjust the amount to your taste and to the strength of the red curry paste you use.
- Panko breadcrumbs - They bind the mixture together with the egg and keep the patties light. Regular breadcrumbs work if that's what you have.
How to Make Thai Fish Cakes?
Prepare the Fish Cake Mixture
Finely chop the lemongrass, and place it in a bowl along with the sliced spring onions, julienned lime leaves, and chopped coriander.
Place the fish, fish sauce, red curry paste, breadcrumbs, red chili, lime juice, egg, and sugar in your food processor bowl, and pulse to purée the mixture into a sticky paste. Scrape down the sides as needed, then add the fish paste to the bowl of herbs.
Mix all the ingredients together with a spatula until nicely combined.
Have a bowl of cold water to wet your hands and shape the mixture into patties to avoid the fish mixture sticking to your hands. You will have 16 fishcakes approximately 45 grams - 1 ½ oz each.
Pan Fry the Fish Cakes
Place a large skillet or heavy-based pan on medium heat and add some oil, just enough to cover the base of the pan. When the oil is hot enough, carefully place the patties in the pan. Do it in 2 or 3 batches to avoid overcrowding the pan.
Fry the patties for 2-3 minutes, until nicely browned, flip, and then fry the other side for another few minutes. Repeat the same with the remaining patties and let them cool down for 10 minutes before serving.
recipe Tips From the Chef
- Use white fish with tender meat such as Basa, Tilapia, Bass, or Snapper if you want your fish cakes to have a soft texture.
- To make things quicker and easier, use a bottled sweet chili sauce and add some sliced shallots, cucumber, and chopped peanuts to it.
- Wet your hands when shaping the mixture into patties to avoid the fish mixture sticking to your hands.
- When frying the fish cakes, avoid overcrowding the pan. Do it in 2 or 3 batches if necessary.
- Pulse the fish just until it turns into a paste. The longer you process it, the bouncier and firmer the cakes get.
- Pat the fish dry before it goes into the processor. A wet fillet makes a loose mixture that's hard to shape.
- Keep the heat at medium. Too hot and the outside browns before the middle cooks through.
Variations
Tod mun goong is the shrimp version. Swap the fish for the same weight of raw peeled prawns and keep everything else the same.
For the version you get at Thai street stalls, add a handful of finely sliced green beans to the mixture. Snake beans are the traditional choice in Thailand, and regular green beans work just as well.
For more heat, add an extra chili or switch to a hotter red curry paste. The paste carries most of the spice, so the brand you buy makes a real difference.
For a milder fish cake with no curry paste in it, my Salmon Patties are the one to make.
What to Serve With Thai Fish Cakes?
Same as Duck Spring Rolls, Honey Sesame Chicken, and Shortcrust Pastry Mini Sausage Rolls, these fish cakes make great party finger food. They go fast at Christmas and New Year's Eve gatherings.
In Thailand the classic dip is ajad, a quick cucumber relish made with vinegar, sugar, sliced shallots, and chili. A spoonful of crushed peanuts on top is a common addition.
For a main meal, serve them with Egg Fried Rice or plain steamed rice, and something fresh like Asian Din Tai Fung Cucumber Salad on the side.
Storage and Make Ahead Instructions
You can make the fish cake mixture, shape the patties, and keep them in the fridge for up to 48 hours before frying.
Once cooked, the leftovers keep for up to 3 days in an airtight container in the fridge. They freeze well for up to a month. Let them cool completely first and pack them airtight.
Reheat them in a preheated 180° C - 356° F oven for about 10 minutes, until heated through. An air fryer works just as well.
Recipe FAQs
Tod means fried and pla means fish in Thai. You will see it spelled tod mun pla, tod man pla, and tod mon pla, and they all mean the same dish.
The mixture was processed for too long. The more you work the paste, the bouncier and firmer it gets, so pulse it just until it comes together.
The mixture was probably too wet. Pat the fish dry before processing, and chill the shaped patties for 15 to 30 minutes to firm them up before frying.
Yes. Thaw it fully and pat it very dry with kitchen paper. Extra water makes the mixture loose and hard to shape. Don't freeze the leftovers and consume within 48 hours.
Related Recipes
For more delicious Asian-inspired recipes why not try:
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I hope you enjoy the process of making this delicious street food Thai Fish Cakes (or Tod Mun Pla) as much as you enjoy eating it! 🙂
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Tod Mun Pla - Thai Fish Cakes
Ingredients
- 1 ⅛ lbs white fish with soft flesh (Basa, Tilapia, Bass or Snapper) (500 grams)
- 2 tablespoon Thai fish sauce
- 2 tablespoon red curry paste
- 1 red chili (chopped)
- ½ cup panko breadcrumbs
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 egg
- ¼ cup coriander leaves (finely chopped)
- 5 spring onions (sliced)
- 2 kaffir lime leaves (finely julienned)
- ½ lemongrass (finely chopped)
- salt (to taste)
- oil for frying
Instructions
Prepare the Fish Cake Mixture
- Finely chop the lemongrass, and place it in a bowl along with the sliced spring onions, julienned lime leaves, and chopped coriander.
- Place the fish, fish sauce, red curry paste, breadcrumbs, red chili, lime juice, egg, and sugar in your food processor bowl, and pulse to purée the mixture into a sticky paste. Scrape down the sides as needed.
- Add the fish mixture into the bowl and mix with a spatula until nicely combined.
- Have a bowl of cold water to wet your hands and shape the mixture into patties to avoid the fish mixture sticking to your hands. You will have 16 patties of approximately 45 grams - 1 ½ oz each.
Pan Fry the Fish Cakes
- Place a large skillet or heavy-based pan on medium heat and add some oil, just enough to cover the base of the pan.
- When the oil is hot enough, carefully place the patties in the pan. Do it in 2 or 3 batches to avoid overcrowding the pan.
- Fry the patties for 2-3 minutes, until nicely browned, flip, and then fry the other side for another few minutes.
- Repeat the same with the remaining patties and let them cool down for 10 minutes before serving.
Notes
- Use white fish with tender meat such as Basa, Tilapia, Bass, or Snapper if you want your fish cakes to have a soft texture.
- Pat the fish dry before it goes into the processor. A wet fillet makes a loose mixture that's hard to shape.
- Pulse the fish just until it turns into a paste. The longer you process it, the bouncier and firmer the cakes get.
- Wet your hands when shaping the mixture into patties to avoid the mixture sticking to your hands.
- Keep the heat at medium and avoid overcrowding the pan. Fry in 2 or 3 batches if necessary.
- To make things quicker and easier, use a bottled sweet chili sauce and add some sliced shallots, cucumber, and chopped peanuts to it.
- You can shape the patties ahead and keep them in the fridge for up to 48 hours before frying.
- The leftovers keep for up to 3 days in an airtight container in the fridge, and they freeze for up to a month once completely cooled.
- Reheat in a preheated 180° C - 356° F oven for about 10 minutes, or use an air fryer.
Cathy says
Delicious fish cakes and so amazingly easy. Everyone loved it!