Tod Mun Pla Recipe (Thai Fish Cakes)
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This authentic tod mun pla recipe makes the tastiest Thai fish cakes you’ve ever tried, just like in Thailand. They are made from fish, spicy red curry paste, egg, and simple ingredients. It’s a delicious snack inspired by my mother’s recipe that she used in our Thai restaurant – a guaranteed crowd pleaser!
You can serve these Thai fish patties as a snack or appetizer. If you’re having a party, serve them alongside some of my other popular Thai appetizer recipes like Thai corn fritters, Thai chicken satay, or hor mok pla. Don’t forget to include a dipping sauce for Thai fish cakes, such as Thai sweet chili sauce!
What are fish cakes
Fish cakes are savory patties made from minced fish, seasonings, and spices. They are typically deep-fried until they’re golden and crispy on the outside and tender inside, often served with a dipping sauce.
Tod mun pla recipe
Fish cakes are popular in many cuisines, including Thai, where they’re a popular street food known as tod mun pla. Tod mun pla translates to fried fish patties (tod = fried, mun = fatty, pla = fish).
In Thailand, these seafood patties are nothing like the Western fish cakes recipes, they’re on another level of yum! Traditionally prepared with red curry paste and ingredients like kaffir lime leaves and yard long beans, they’re mildly spicy yet suited for kids, fragrant, and oh-so delicious.
When I’m exploring food markets, my favorite on-the-goes are moo ping and Thai fish cakes. Whether you’re in Bangkok, Phuket, or Chiang Mai, you can get them anywhere – Thailand is really a foodie’s paradise!
Why you’ll love tod man pla
This Thai fish snack is the ultimate finger food for your next gathering. They also make a light appetizer, a fishy lunch, or a great dinner with a scoop of jasmine rice. Super versatile!
This recipe, created by my mother, is a unique family treasure. She makes the best Thai snacks EVER, and everyone loves her vegetable spring rolls, chicken cakes, and especially these fish cakes.
The taste of this authentic tod mun pla is pure traditional Thai cuisine. You can’t stop at just one – they’re irresistibly addictive! As they sizzle in the pan, the delightful aroma fills your kitchen.
Loved by everyone, even the littlest ones, this snack is a family favorite. It’s tasty, fun, and so delish.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- White fish – The best fish for making fish cakes are tender varieties like basa, pangasius, or tilapia, which provide an excellent texture. You can use fresh fish or frozen, like pangasius fillets, but remember, your choice of fish will influence both taste and texture.
- Kaffir lime leaves – Kaffir lime leaves add a citrusy, fresh taste essential for authentic Thai flavor; remove the central stem and use either fresh or frozen leaves from Asian supermarkets.
- Yard long beans – Also known as snake beans or Chinese long beans, these green beans add a delightful crunch and freshness to the fish cakes.
- Tapioca starch – Tapioca starch, or tapioca flour, is crucial for binding the ingredients, ensuring the fish cakes maintain their shape while cooking.
- Red curry paste – Thai curry paste is a key ingredient, best made from scratch with traditional Thai ingredients like lemongrass, shrimp paste, galangal, and red chilies for authentic flavor. Use my Thai red curry paste recipe or find store-bought options like Mae Ploy and Maesri at Amazon.
- Fish sauce – Fish sauce is a key ingredient in Thai cuisine, adding saltiness and umami to the fish cakes.
- White sugar – A touch of sugar balances the spiciness and saltiness, adding a subtle sweetness that rounds out the flavors. Cooking Thai food is all about creating that perfect flavor balance!
- Egg – Eggs serve as a binding agent, crucial for achieving a tender texture in tod mun pla.
- Oil – For frying, use a neutral oil with high smoke point, like canola oil or vegetable oil.
How to make Thai fish cakes
Tips: Use a granite mortar and pestle to mince the ingredients or blend them into a sticky consistency with a food processor. If using the processor, add the yard long beans and kaffir lime leaves afterward for the best texture. Deep-frying is easier with two people for safety.
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Step 1: Use a granite mortar and pestle to finely mince your fish fillets. If using a food processor, mix all ingredients except for kaffir lime leaves and yard-long beans, then skip to step 4.
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Step 2: Pound in the red curry paste, ensuring it’s well mixed.
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Step 3: Add tapioca starch, fish sauce, egg, and white sugar to the mixture. Pound these together until you achieve a smooth, fine paste. Check the texture by seeing if the paste sticks to an upside-down spoon. If the paste adheres to the spoon, the texture is ideal.
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Step 4: Gently stir in sliced kaffir lime leaves and yard long beans.
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Step 5: Place the mixture in an airtight container or a mixing bowl sealed with plastic wrap and refrigerate for at least 1 hour to several days if you like to prep ahead.
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Step 6: Heat a generous amount of oil in a large wok over medium heat. Keep a bowl of water handy to prevent the batter from sticking to your hands.
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Step 7: Shape the mixture into individual patties using a spoon and your hand.
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Step 8: Carefully place the patties in the hot oil, either directly or by sliding them off the edge of the pan. Use a kitchen tool like a spider strainer to gently flip them until both sides are golden brown and crisp. Fry in small batches to avoid overcrowding.
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Step 9: After frying, remove the fried fish cakes from the oil and let them drain in a colander. Serve hot with a dipping sauce of your choice. Enjoy!
Kitchen tools
- Measuring spoons and cups
- Thai mortar and pestle or food processor
- Large bowls
- Wok or large frying pan
- Spider strainer
- Colander
What to serve with Thai fish cakes
Thai fish cakes pair perfectly with a tangy dipping sauce like sweet chili sauce and a zesty cucumber relish like Thai cucumber salad. Serve them alongside steamed jasmine rice or Thai sticky rice, a crisp papaya salad like som tum Thai, or steamed vegetables for a balanced meal.
Dipping sauce for fish cakes
The best dips for fish cakes are spicy sauces like Thai hot sauce, Thai sweet chili sauce, or spicy Thai tamarind dipping sauce. These sauces enhance the flavors with a balance of heat, sweetness, and tanginess, complementing the savory fish patties perfectly.
Storing and reheating tips
Storing: Place leftover tod mun pla in an airtight container and refrigerate for up to 3 days. Make sure they are completely cooled to room temperature before storing to maintain their texture and flavor.
Freezing: For longer storage, arrange fish cakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months.
Reheating: To reheat, bake the fish cakes in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. Alternatively, you can reheat them in a non-stick skillet over medium heat for a few minutes on each side until warmed. Avoid microwaving, as it may make them soggy.
Frequently asked questions
How to get Thai fish cakes firmer consistency?
Make sure to really mince or blend the fish mix until it’s nice and even. Don’t forget to add tapioca starch and an egg – they’re like the glue that keeps everything together. Also, a quick chill in the fridge after you’ve shaped them firms them right up!
Can I make this in advance?
The fish cake mixture can be made in advance, and you can store it in your refrigerator until ready to cook. I stored mine for 3 days until I was ready to deep-fry it.
Is this recipe gluten-free?
Yes, if you ensure your fish sauce and red curry paste brand are gluten-free (some brands may contain gluten).
What does fish cake taste like?
Fish cakes have a savory, slightly sweet taste with hints of herbs and spices. They are tender and flaky inside with a crispy exterior, with a nice contrast in texture and flavor.
Authentic Thai fish recipes
- Thai crispy fish with tamarind sauce
- Pan fried catfish no breading
- Thai steamed fish recipe
- Thai red curry fish
- Pla som
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Tod Mun Pla Recipe (Thai Fish Cakes)
Ingredients
- 500 g fish see notes
- 2 tablespoons red curry paste
- 5 kaffir lime leaves cut into thin strips
- 2 tablespoons tapioca starch
- 1 tablespoon fish sauce
- 1 egg
- 0.5 tablespoon white sugar
- 2 yardlong beans finely chopped
Instructions
- Use a granite mortar and pestle to finely mince your fish fillets. If using a food processor, mix all ingredients except for kaffir lime leaves and yard-long beans, then skip to step 4.
- Pound in the red curry paste, ensuring it’s well mixed.
- Add tapioca starch, fish sauce, egg, and white sugar to the mixture. Pound these together until you achieve a smooth, fine paste. Check the texture by seeing if the paste sticks to an upside-down spoon. If the paste adheres to the spoon, the texture is ideal.
- Gently stir in sliced kaffir lime leaves and yard long beans.
- Place the mixture in an airtight container or a mixing bowl sealed with plastic wrap and refrigerate for at least 1 hour to several days if you like to prep ahead.
- Heat a generous amount of oil in a large wok over medium heat. Keep a bowl of water handy to prevent the batter from sticking to your hands.
- Shape the mixture into individual patties using a spoon and your hand.
- Carefully place the patties in the hot oil, either directly or by sliding them off the edge of the pan. Use a kitchen tool like a spider strainer to gently flip them until both sides are golden brown and crisp. Fry in small batches to avoid overcrowding.
- After frying, remove the fried fish cakes from the oil and let them drain in a colander. Serve hot with a dipping sauce of your choice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Fish – The best fish for making fish cakes are tender varieties like basa, pangasius, or tilapia, which provide an excellent texture. I used frozen pangasius fillets, but remember, your choice of fish will influence both taste and texture.
- Thai fish cakes are best served with a sweet chili sauce. Serve on their own or with white rice, or pair with one of my other side-dishes.
