Tod Mun Pla Recipe (Thai Fish Cakes)

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This tod mun pla recipe makes the same authentic Thai fish cakes we served at my Thai restaurant. Made with white fish fillet, spicy red curry paste, and tapioca starch, they’re crisp on the outside and bouncy inside. A favorite snack or appetizer!

Close up of tod mun pla (Thai fish cake) dipped in sweet chili sauce, served with lime and herbs on the side.

This is the recipe my mother created for our restaurant! It was a favorite among our customers, along with her spring rolls and chicken satay.

What is tod mun pla

Tod mun pla is a Thai street food made from pounded white fish mixed with red curry paste, herbs, and long beans, then deep-fried. The texture is chewy and bouncy with a crisp edge, and the flavor is savory, aromatic, and mildly spicy.

A Thai woman and a young girl smiling while cooking tod mun pla, Thai fish cakes, in a large wok outdoors.

What fish should you use

The best fish for making Thai fish cakes is any firm white fish fillet, or boneless and skinless fish with a mild flavor and firm texture that blends well into a smooth paste.

Grouper
Tilapia
Cod
Snapper
Barramundi
Haddock
Pollock
Pangasius (Basa/Swai)

Thai fish cakes (tod mun pla) sizzling in hot oil, golden brown and crispy with kaffir lime leaves and green beans.

Ingredient notes and substitutes

You can find all the ingredients at your local Asian grocery store or market. Check the recipe card for the exact measurements!

Fish cake ingredients labeled: tapioca starch, pangasius fillets, red curry paste, white sugar, an egg, fish sauce, sliced kaffir lime leaves, and sliced yard long beans.

White fish – I used pangasius fish fillets and highly recommend using white fish fillets for a smoother texture and easier blending.
Kaffir lime leaves – Use fresh or frozen, remove the tough center stem, and slice into thin strips.
Yard long beans – Also called snake beans, these add a nice crunch and freshness.
Tapioca starch – Helps bind the mixture and keeps the fish cakes bouncy and firm during frying.
Red curry paste – Use homemade red curry paste or store-bought (Mae Ploy or Maesri) for bold, spicy flavor.
Fish sauce – Adds saltiness and umami. Use the Megachef brand if available.
White sugar
Egg – Egg acts as a binder for fish cakes. It holds the mixture together and improve texture.
Oil – Use neutral oil like vegetable or canola for deep-frying.

How to make Thai fish cakes

Step 1: Use a granite mortar and pestle to finely pound your fish fillets until smooth.

Step 2: Pound in the red curry paste until it’s fully mixed with the fish.

Fish and red curry paste mixture in a granite mortar.

Step 3: Add the tapioca starch, fish sauce, egg, and sugar. Pound everything together until you get a smooth, sticky paste. You can test the texture by turning a spoon upside down; if the paste sticks, it’s ready.

Thai fish cakes batter prepared in a mortar and pestle.

Step 4: Stir in the finely sliced kaffir lime leaves and chopped yard long beans.

Preparation of curry paste for tod mun pla.

Step 5: Transfer the mixture to an airtight container or cover a mixing bowl with plastic wrap. Chill for at least 1 hour, or leave it overnight if prepping ahead.

Tod mun pla batter in a bowl and bowl of water next to it.

Step 6: Heat enough oil for shallow frying in a wok or deep pan over medium heat. Keep a bowl of water nearby to wet your hands and prevent the batter from sticking.

Step 7: Scoop and shape the mixture into small patties using your hands or a spoon.

Step 8: Gently drop the patties into the hot oil or slide them off the side of the pan. Fry in small batches and flip with a spider strainer or slotted spoon until golden brown on both sides.

Step 9: Transfer to a colander or paper towel-lined tray to drain excess oil. Serve hot with your favorite dipping sauce.

Fried fish cakes in a colander for draining excess oil.

Tip: The best tod mun pla dipping sauces are sweet chili sauce and hot sauce. For something more refreshing, serve it with cucumber relish on the side.

Storage and make ahead

Make ahead: You can prepare the fish paste up to 1 day in advance. Store it covered in the fridge until ready to fry.
Fridge: Store cooked fish cakes in an airtight container in the fridge for up to 3 days.
Freezer: Freeze cooked fish cakes in a single layer, then transfer to a bag or container. Freeze for up to 1 month.
Reheating: Deep-fry over medium heat until warmed through and crispy again.

Frequently asked questions

Can I use a food processor?

I’ve tested making these with a food processor, but the texture just isn’t the same. It whips in too much air and loses that signature bouncy bite. If you do use a food processor, mix all ingredients except the kaffir lime leaves and yard-long beans, then skip to step 4.

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).

More Thai snack recipes to try

This traditional tod mun pla recipe has been a favorite in my family and restaurant for years! Leave a comment if you tried it, and don’t forget to follow me on social media: Facebook, Instagram, and Pinterest.