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!
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.
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)
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!
- 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.
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.
Step 4: Stir in the finely sliced kaffir lime leaves and chopped yard long beans.
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.
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.
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.
Tod Mun Pla Recipe (Thai Fish Cakes)
Equipment
- Sharp knife & cutting board
- Mixing bowl
- Wok or deep frying pan
- Slotted spoon or spider strainer
- Paper towels or a wire rack
Ingredients
- 1 lb fish, see notes
- 2 tablespoons red curry paste
- 5 kaffir lime leaves, stems removed, cut into thin strips
- 2 tablespoons tapioca starch
- 1 tablespoon fish sauce
- 1 egg
- 1/2 tablespoon white sugar
- 2 yardlong beans, finely chopped
Instructions
Prep the fish paste
- Use a granite mortar and pestle to pound the fish fillets until smooth.
- Add red curry paste and continue pounding until fully combined.
- Add tapioca starch, fish sauce, egg, and sugar. Pound or stir until the mixture becomes sticky and smooth.
- Stir in the finely sliced kaffir lime leaves and chopped yard long beans.
- Cover and refrigerate for at least 1 hour (or overnight) to help firm up the texture.
Shape and fry
- Scoop and shape the mixture into small patties using your hands or a spoon.
- 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.
- Transfer to a colander or paper towel-lined tray to drain excess oil. Serve hot with your favorite dipping sauce.
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.
yummy
Thank you!