Mama Noi’s Thai Fishcakes Recipe | Marion's Kitchen x SBS Food

Ingredients

• 500 gfish fillets, cut into roughly 3 cm chunks (snapper, barramundi, tuna or mackerel work well)
• 6makrut lime leaves, destemmed and roughly chopped
• 1egg white
• 1 tspsea salt
• 1/2 tspsugar
• 3 tbspThai red curry paste
• 60 ml (1/4 cup)snake beans, finely sliced
• as neededvegetable oil, for deep frying
• as neededsweet chilli dipping sauce
• 120 ml (1/2 cup)Thai sweet chilli sauce
• 1 tbspeschalots, finely chopped
• 1/4 smallcucumber, diced
• 2 tsproasted peanuts, crushed

Instructions

1. 1

   Blend the fish

   Put the fish, makrut lime leaves, egg white, salt, sugar and red curry paste in a food processor. Blend to a smooth paste, then transfer it to a large bowl.

2. 2

   Mix and firm

   Add the sliced snake beans and mix thoroughly with your hands. Scoop up handfuls of the mixture and slap them against the side of the bowl a few times to help it firm up.

3. 3

   Heat the oil

   Pour vegetable oil into a large, deep pan or wok until it is one-third full. Heat over medium–high heat to 170°C (340°F), or until bubbles form around a wooden spoon dipped into the oil.

4. 4

   Fry the fishcakes

   Take tablespoon-sized portions of the fish mixture and carefully drop them into the hot oil. Fry for 3–4 minutes, until golden and cooked through, then lift out and drain on paper towel.

5. 5

   Make the sauce

   Combine the sweet chilli sauce, eschalots, cucumber and crushed peanuts in a small bowl. Mix well and set aside.

6. 6

   Serve warm

   Serve the fishcakes warm, with the dipping sauce on the side.

What are Thai fishcakes?

Thai fishcakes, often known as tod mun pla, are seasoned fish patties that are fried until crisp outside and springy within. Red curry paste brings chilli and aromatics, while makrut lime leaves give this version a fragrant citrus note.

Snake beans add little crunchy flecks through the fish mixture, and the sweet chilli sauce makes a bright, tangy accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 7g protein, 3g carbs, 2g fat.

The fish provides most of the protein, while the curry paste and sweet chilli sauce contribute some carbohydrate and sugar. Frying oil and peanuts account for much of the fat; serve a few fishcakes with vegetables or salad for a more balanced plate.

Choosing the fish

Firm fish: Snapper, barramundi, tuna and mackerel are all suggested options here. Cut the fillets into roughly 3 cm chunks so they blend evenly with the other ingredients.

Red curry paste: Its seasoning is mixed directly into the fish, so the paste does much of the flavouring work. The recipe also includes salt and a little sugar to round out the mixture.

The key mixing step

Blend smooth: Process the fish, lime leaves, egg white and seasonings until there are no large pieces of fish left. A smooth base helps the fishcakes hold together.

Slap the mixture: Once the snake beans are mixed in, lift handfuls and slap them against the bowl as directed. This firms the paste and helps create the characteristic bouncy texture.

Getting the fry right

Oil temperature: Aim for 170°C, checking with a thermometer if you have one; the wooden-spoon bubble test is the method given in the recipe. Heat over medium–high and take care when adding the mixture.

Golden and cooked: Fry tablespoon-sized portions for 3–4 minutes, until golden and cooked through. Work carefully, and drain each batch on paper towel after lifting it from the oil.

A quick dipping sauce

Mix-ins: Stir the cucumber and eschalots into Thai sweet chilli sauce, then add the crushed roasted peanuts. The cucumber brings freshness, while the peanuts add a little crunch.

Serve the sauce alongside the fishcakes rather than pouring it over them, so the fried surfaces stay crisp until dipped.

Serving and timing

The recipe takes 35 minutes in total and makes 25 fishcakes, making it handy for sharing as a snack or appetiser. For the best contrast between crisp coating and springy middle, serve them warm.

Offer the sauce on the side and let everyone dip as they eat. If serving as part of a meal, rice or a fresh vegetable salad can make the plate more substantial.

Recipe notes & tips

• Cut the fish into similarly sized chunks so it blends evenly.
• Destem the makrut lime leaves before roughly chopping them.
• Mix the snake beans in after blending to keep their texture distinct.
• Use a thermometer to check that the oil reaches 170°C.
• Fry tablespoon-sized portions so they cook through in the stated time.
• Drain the cooked fishcakes on paper towel before serving.

Variations

• Choose mackerel: Use it in place of the other suggested fish for a richer-tasting fishcake.
• Try barramundi: Swap in barramundi fillets while keeping the rest of the recipe the same.
• Use snapper: Make the fishcakes with snapper fillets as another option in the recipe.
• Change the fish: Tuna is also listed as a suitable choice for the mixture.
• Adjust the dip: Add the cucumber, eschalots and peanuts to the sweet chilli sauce just before serving for a fresh, crunchy finish.

Common mistakes to avoid

• Skipping the bowl-slapping: The mixture may be less firm; slap handfuls against the bowl a few times after adding the beans.
• Adding the beans to the processor: They lose their distinct crunch; mix them into the smooth paste by hand.
• Guessing the oil temperature: The fishcakes may not fry as intended; aim for 170°C or use the wooden-spoon bubble test.
• Making oversized portions: They may need longer than the stated cooking time; pinch off tablespoon-sized portions.
• Crowding the pan: The oil temperature can drop; fry in batches if needed.
• Dressing the fishcakes: The fried surfaces can lose their crispness; serve the sauce on the side.

How to store

Refrigerate leftover fishcakes in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness; keep the dipping sauce chilled and separate.

Frequently asked questions