Traditional Thai Fishcakes | Marion's Kitchen

Ingredients

• 500 g (1 lb)skin-on mackerel fillet, or another firm fish such as swordfish, barramundi or snapper
• 10 ml (2 tsp)sea salt
• 15 ml (1 tbsp)fish sauce
• 7.5 ml (½ tbsp)white sugar
• 30 ml (2 tbsp)Thai red curry paste
• 1egg
• 60 ml (¼ cup)snake beans, finely sliced, or green beans
• 4makrut lime leaves, destemmed and finely chopped
• As neededvegetable oil, for frying
• 30 ml (2 tbsp)cucumber, finely diced
• ½ smallred shallot or eschallot, sliced
• 15 ml (1 tbsp)coriander, finely chopped
• 15 ml (1 tbsp)roasted peanuts, chopped
• 60 ml (¼ cup)spicy sweet chilli sauce or another sauce of your choice

Instructions

1. 1

   Mix the fishcakes

   Scrape the fish from the fillet with a spoon; it will become paste-like. Add the curry paste, fish sauce, sugar, egg, beans and makrut lime leaves. Mix and knead with your hands, then lift the mixture and slap it against the bowl a few times, until firm.

2. 2

   Make the sauce

   Put the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Scatter the coriander and peanuts on top, mix, and set aside until serving.

3. 3

   Fry and serve

   Heat enough vegetable oil in a saucepan or wok for deep-frying. Once hot, pinch off tablespoon-sized portions of fish mixture and carefully drop them into the oil. Fry in batches for 2–3 minutes, or until golden. Drain on paper towel and serve with the dipping sauce.

What are Thai fishcakes?

Thai fishcakes, often called tod mun pla, are seasoned fish patties associated with Thai cooking. Curry paste, fish sauce and fragrant lime leaves give them their characteristic savoury, aromatic flavour.

This version follows a simple home-style approach: the fish is scraped into a paste and worked by hand, so no food processor is needed. Snake beans add little flecks of crunch, while the sweet chilli sauce gives the fried cakes a bright, sweet-hot dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 7g protein, 3g carbs, 4g fat.

The fish and egg provide most of the protein, while the fish mixture’s small amount of sugar and the sweet chilli sauce contribute carbohydrates. Mackerel, peanuts and frying oil supply much of the fat; serve with extra vegetables and rice if you want a more balanced, substantial plate.

Choosing and preparing the fish

Firm fish: Mackerel is the recipe’s first choice, but firm white fish such as swordfish, barramundi or snapper is also suggested. Skin-on fillets are scraped with a spoon, separating the flesh from the skin as you work.

Scraping: Keep scraping until the flesh becomes paste-like, as directed in the method. This helps the mixture bind into patties without requiring fancy equipment.

Building a cohesive mixture

Seasoning: Red curry paste, fish sauce and a little sugar bring savoury, spicy and sweet notes. Makrut lime leaves add a fresh citrus aroma; remove their tough central stems and chop the leaves finely.

Kneading: Work the ingredients together with your hands, then lift and slap the mixture against the bowl a few times until it feels firm. That tactile cue matters more than mixing for a set number of minutes.

Getting the frying right

Oil: Use enough vegetable oil for deep-frying in a saucepan or wok, and wait until it is hot before adding the fish mixture. Take care when lowering each portion into the oil.

Batches: Cook tablespoon-sized portions in batches for 2–3 minutes, until golden. Avoid crowding the pan so the cakes have room to fry rather than sit pressed together.

Texture and doneness cues

Shape: Pinch off portions with a tablespoon as the method specifies; the mixture is soft rather than a firm dough. Keep the portions manageable for frying and handle them carefully over the hot oil.

Colour: The recipe’s stated cue is a golden exterior after 2–3 minutes. Drain each batch on paper towel before serving so excess surface oil can run off.

A quick dipping sauce

Fresh base: Dice the cucumber finely and slice the shallot, then combine them with the sweet chilli sauce. Chopped coriander and roasted peanuts go on top before mixing.

Serving: Make the sauce while preparing the fishcakes and set it aside until the cakes are ready. Its sweet, fresh and nutty elements complement the savoury fried fish.

Serving ideas

Party food: The recipe yields 20 fishcakes, making the pieces easy to offer as appetisers or snacks with the dipping sauce alongside. Serve them soon after frying for the best contrast between the golden outside and tender centre.

A fuller plate: Add rice and a simple vegetable salad or extra green vegetables if serving these as a meal. Keep the dipping sauce on the side so each person can choose how much to use.

Recipe notes & tips

• Chop the makrut lime leaves finely so they distribute evenly through the fish mixture.
• Scrape the flesh from the fillet with a spoon rather than trying to cut it into chunks.
• Knead and slap the mixture until it feels firm before frying.
• Fry the fishcakes in batches rather than crowding the pan.
• Drain each batch on paper towel before bringing it to the table.
• Prepare the dipping sauce while the oil heats to keep serving straightforward.

Variations

• Swap the fish: Use firm white fish such as barramundi, snapper or swordfish as suggested in the recipe.
• Change the beans: Use finely sliced green beans if snake beans are unavailable.
• Choose another dip: Replace the spicy sweet chilli sauce with another sauce of your choice.
• Adjust the heat: Use a milder or hotter Thai red curry paste to suit your preference.
• Add a fresh side: Serve with a crisp salad alongside the fishcakes and dipping sauce.

Common mistakes to avoid

• Loose mixture: Knead and slap it against the bowl a few times until firm before frying.
• Large pieces: Keep portions to tablespoon size so they cook in the stated time.
• Crowded pan: Fry in batches so the fishcakes have space in the oil.
• Rushed frying: Wait until the oil is hot before adding the mixture, taking care as you lower each portion.
• Overcooked sauce topping: Mix the cucumber and shallot with the chilli sauce, then add the coriander and peanuts as directed.

How to store

Refrigerate leftover cooked fishcakes in a covered container and use within 2 days. Reheat in a hot oven or pan until piping hot; the outside is best freshly fried. Store leftover dipping sauce separately in the fridge and use within 2 days.

Frequently asked questions