Thai fish cakes, known as tod mun pla, are a classic street food and starter found throughout Thailand. The Hairy Bikers’ version brings the bold flavors of Southeast Asia to your kitchen, combining aromatic herbs and spices with fresh fish for a dish that’s both light and bursting with taste. Perfect for a quick dinner or as part of a vibrant sharing platter, these fish cakes are easy to prepare and always a crowd-pleaser.
Ingredients
- 400g skinless white fish fillets (such as cod, haddock, or pollock)
- 1 tablespoon Thai red curry paste
- 2 teaspoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sugar (preferably palm sugar)
- 1 medium egg
- 2 kaffir lime leaves, finely shredded (or 1 teaspoon finely grated lime zest)
- 50g fine green beans, finely sliced
- 2 spring onions, finely chopped
- 1 small red chili, deseeded and finely chopped (optional)
- 2 tablespoons fresh coriander, chopped
- Vegetable oil, for shallow frying
- Lime wedges, to serve
Instructions
- Prepare the fish: Cut the fish fillets into rough chunks and pat dry with kitchen paper. Place the fish into a food processor.
- Blend the mixture: Add the Thai red curry paste, fish sauce, soy sauce, sugar, egg, and kaffir lime leaves (or lime zest) to the processor. Pulse until the mixture forms a thick, sticky paste—stop before it turns too smooth; some texture is ideal.
- Add the vegetables: Transfer the mixture to a bowl. Stir in the sliced green beans, chopped spring onions, chili (if using), and coriander. Mix until evenly combined.
- Shape the cakes: Wet your hands with cold water to prevent sticking. Take about a heaped tablespoon of the mixture and form into small, flat patties (about 1cm thick and 5cm across). You should get 10–12 cakes.
- Chill (optional): For easier handling, chill the fish cakes on a plate in the fridge for 10–15 minutes. This step is optional but helps them hold their shape when frying.
- Heat the oil: Pour enough vegetable oil into a large frying pan to cover the base generously (about 0.5cm deep). Heat over medium-high until shimmering, but not smoking.
- Fry the fish cakes: Fry the cakes in batches for 2–3 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan. Drain on kitchen paper.
- Serve: Arrange on a platter with lime wedges. Serve hot, ideally with Thai sweet chili sauce or cucumber relish on the side.
Tips
- Fish substitutions: If you can’t find white fish, skinless salmon or even prawns work well. Avoid oily fish like mackerel, as the flavor can overpower the spices.
- Curry paste: For a milder version, use a mild Thai red curry paste or reduce the amount to 2 teaspoons. Homemade curry paste will give the freshest flavor.
- No food processor? Finely chop the fish and use a fork or potato masher to mix; the texture will be a bit chunkier but still delicious.
- Keeping them crisp: Place cooked cakes on a wire rack in a warm oven (100°C/210°F) if frying in batches, so they stay hot and crisp until serving.
Serving Suggestions
Thai fish cakes are delicious as an appetizer or part of a sharing spread. Serve with a classic Thai cucumber relish (a mix of sliced cucumber, shallots, red chili, vinegar, and sugar) or a small bowl of sweet chili sauce for dipping. Pair with a crisp salad, jasmine rice, or alongside other Thai starters like spring rolls and satay skewers for a complete meal. Garnish with fresh coriander and extra lime wedges for added brightness.
Variations
- Spicy prawn cakes: Replace half the fish with raw peeled prawns for a sweeter, bouncier texture.
- Vegetarian version: Use firm tofu and finely chopped mushrooms in place of fish, and add an extra tablespoon of flour or breadcrumbs to help bind.
- Herb boost: Add Thai basil or mint alongside coriander for a more fragrant cake.
- Mini fish cakes: Shape into bite-sized balls and serve as party canapés with toothpicks and dipping sauce.
Storage and Reheating
Store cooled, cooked fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C (350°F) oven for 10–12 minutes, or until piping hot and crispy. Alternatively, reheat in a pan over medium heat for 2–3 minutes per side. Cooked fish cakes can also be frozen for up to 2 months; thaw overnight in the fridge before reheating as above. Do not refreeze once thawed. For best texture, avoid microwaving, as this can make the cakes rubbery.
Frequently Asked Questions
- Can I make these fish cakes in advance?
- Yes, you can shape the fish cakes up to a day ahead and store them covered in the fridge until ready to fry. Alternatively, fry them ahead and reheat in the oven just before serving for convenience.
- What fish is best for Thai fish cakes?
- Firm, white fish such as cod, haddock, or pollock are traditional and give the best texture. The fish should be boneless and skinless. Avoid oily fish, which can make the cakes too rich and affect the flavor balance.
- How do I know the fish cakes are cooked through?
- The cakes should be golden brown on both sides and feel firm to the touch. The internal temperature should reach at least 63°C (145°F) for safe consumption. If unsure, cut one in half to check that it is opaque and flakes easily.
- Is it possible to bake these instead of frying?
- While frying gives the best crispness, you can bake the fish cakes on a lined baking tray at 200°C (400°F) for about 15–18 minutes, flipping halfway. Brush lightly with oil for a golden finish. The texture will be slightly less crispy but still tasty.
- Can I freeze the fish cake mixture before cooking?
- It’s best to freeze the cooked cakes rather than the raw mixture, as the texture can become watery after thawing. If you do freeze unshaped mixture, wrap tightly and use within a month. Thaw thoroughly before shaping and frying.
- What can I use instead of kaffir lime leaves?
- If kaffir lime leaves are unavailable, use finely grated lime zest as a substitute. While the flavor is not identical, it provides a similar citrusy fragrance that complements the fish cakes well.