These Thai Fish Cakes or Tod Mun Pla, are crispy, flavorful fish patties made with white fish fillets, Thai red curry paste, fish sauce, lime juice, and fresh herbs. They are quick to prepare, full of bold Thai flavor, and perfect as an appetizer, side dish, or easy dinner served with your favorite sauce.
Thai Fish Cakes
I love making these at home because they taste like Thai takeout, but they are fresher, cheaper, and easy to prepare in a food processor.
The fish cake mixture comes together in about 10 minutes, then I chill it for 30 minutes before frying so the patties hold their shape better. That’s it; so simple!
Serve these patties with my Thai Basil Fried Rice for a full Thai-inspired dinner.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Made with simple ingredients
- Made with fresh white fish
- Crispy outside and tender inside
- Perfect with almost any sauce
You'll Need
- White fish fillets: I use fresh sea bass fillets, but you can also use tilapia, mackerel, or cod. If you're using frozen fish, be sure to thaw it completely and pat it dry with paper towels before blending.
- Red curry paste: This is the real star of this dish; it adds a bold, spicy kick that takes these patties to the next level.
- Egg: I use just one large egg as a binding agent.
- Oil: I use vegetable oil to fry the fish cakes.
- Other ingredients, I also use fresh cilantro, spring onions, fish sauce, lime juice and cornstarch.
Full information on ingredients and quantities is in the recipe card at the end of the post.
How To Make Thai Fish Cakes
One: Pat the fish dry and then put it In the food processor along with cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is well combined (The mixture should be sticky, not runny or dry).
Tip: Pat the fish dry to avoid excess water, which can make the mixture too loose.
Two: Transfer the mixture to a mixing bowl, stir in cornstarch and green onion until combined. To easily shape the patties, I chill the mixture for about 30 minutes. This helps the patties hold together.
Three: Scoop about ¼ cup of the thick mixture and shape it into patties with your hands. For even cooking, gently flatten each patty.
Tip: Wet your hands before shaping the patties; this helps prevent the mixture from sticking to your fingers.
Four: Heat the oil in a skillet or frying pan over medium-high heat, add the patties, and cook for 2 minutes on each side or until deep golden brown.
Tip: DON’T cook the patties over high heat; medium heat ensures they cook through without burning. Also, avoid overcrowding the pan so you can flip them easily and cook them evenly.
Five: Transfer to a serving plate, serve warm with your favorite sauce; mine is sweet chili sauce.
Pro Tips
- Use firm white fish like sea bass or cod because they blend well and give the cakes a good texture.
- Cook over medium heat to ensure the fish patties are thoroughly cooked from the inside.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in the microwave or the oven.
FAQs
Yes, you can. Spray a baking tray with cooking spray, arrange the patties in the tray and spray them with the cooking spray as well. Bake at 370F/190C for about 30-35 minutes until golden brown.
I don't recommend using salmon because it is too oily, which can make the cakes mushy.
I wouldn’t recommend it for this recipe. Store-bought fish paste is often too soft to hold its shape and usually comes pre-seasoned, which can badly affect the flavor and texture of the cakes.
Yes, freeze cooked fish cakes for 1-2 months and reheat in the oven or air fryer.
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Recipe
Thai Fish Cakes
Equipment
- Food processor
- Mixing bowl
- Measuring spoons
- Measuring cups
- Frying pan
Ingredients
- 500 g sea bass fillets, skinless and cut into chunks
- 3 tablespoon Thai red curry paste
- 2 tablespoon fresh cilantro leaves, chopped
- 3 spring onions, sliced
- 1 large egg
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ⅓ cup cornstarch
- 5 tablespoon vegetable oil
Instructions
- Pat the fish dry and then put it In the food processor along with cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is well combined (The mixture should be sticky, not runny or dry).
- Transfer the mixture to a mixing bowl, stir in cornstarch and green onion until combined. To easily shape the patties, I chill the mixture for about 30 minutes. This helps the patties hold together.
- Scoop about ¼ cup of the thick mixture and shape it into patties with your hands. For even cooking, gently flatten each patty.
- Heat the oil in a skillet or frying pan over medium-high heat, add the patties, and cook for 2 minutes on each side or until deep golden brown.
- Transfer to a serving plate, serve warm with your favorite sauce; mine is sweet chili sauce.
Notes
- Use firm white fish like sea bass or cod because they blend well and give the cakes a good texture.
- Cook over medium heat to ensure the fish patties are thoroughly cooked from the inside.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in the microwave or the oven.
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