Thai Fish Cake Recipe

Ingredients

• As neededVegetable oil, for frying
• 454 g (1 pound)Tilapia fillets
• 2 tablespoonsRed curry paste
• 1–2Eggs
• A pinchSalt
• 75 g (½ cup)Green beans, petite or Chinese long beans, finely diced
• 6Fresh makrut lime leaves, finely sliced
• 1 teaspoonSugar
• 1 teaspoonFish sauce (optional)
• 1Persian or cocktail cucumber, diced
• 1 tablespoonShallot or red onion, finely diced
• 1 teaspoonWhite vinegar
• 120 ml (½ cup)Sweet chilli sauce
• 1 tablespoonCrushed peanuts

Instructions

1. 1

   Dry the fish

   Pat fresh tilapia fillets dry with kitchen paper and keep them cold until ready to use. If using frozen fish, thaw it completely, squeeze out excess liquid and pat each fillet dry so the fish paste does not become too loose.

2. 2

   Prepare beans

   Rinse the green beans, trim off the stems, slice them thinly and set them aside.

3. 3

   Slice lime leaves

   Rinse the makrut lime leaves, remove the central stems and cut the leaves into fine strips.

4. 4

   Blend the fish

   Put the tilapia, a pinch of salt, red curry paste and 1 egg into a food processor. Add the fish sauce if using, then process until a paste forms. If it seems too dry, add the second egg; scrape down the sides and process for about 2 minutes.

5. 5

   Mix the paste

   Transfer the paste to a bowl; it should have a sticky, cookie-dough-like consistency. Stir in the sliced green beans and lime leaves until evenly combined.

6. 6

   Heat the oil

   Pour enough vegetable oil into a non-stick frying pan to cover the base to a depth of at least 1.3 cm (½ inch). Heat the oil to 149–177°C (300–350°F).

7. 7

   Fry a test cake

   Keep a bowl of water nearby and wet your hands, as the paste is sticky. Take about 1 tablespoon of paste, flatten it into a patty and carefully place it in the hot oil. Fry until browned, turn it over and cook the other side. Taste this test patty and adjust the seasoning if needed.

8. 8

   Fry remaining cakes

   Once the seasoning is to your liking, fry the rest of the fish cakes. Transfer them to a plate lined with kitchen paper to cool.

9. 9

   Make the sauce

   Mix the diced cucumber, shallot, vinegar and sweet chilli sauce in a small bowl. Scatter the crushed peanuts over the sauce and serve it with the cooked fish cakes.

What are Thai fish cakes?

Tod Mun Pla are Thai fish cakes, traditionally made by seasoning and working fish into a cohesive mixture before frying it into small patties. They are often served with a sweet-and-sour dipping sauce.

This version uses tilapia and red curry paste, with green beans for bite and makrut lime leaves for a fragrant citrus note. The cucumber, shallot and chilli sauce provides a cool, tangy contrast to the fried cakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 6g protein, 4g carbs, 1g fat.

The tilapia supplies most of the protein, while the eggs also contribute protein and some fat. The sweet chilli sauce and green beans provide most of the carbohydrates, and frying oil and crushed peanuts contribute fat. Serve the cakes with extra vegetables or a modest portion of rice to make a more balanced plate.

Choosing and preparing the fish

Tilapia: Fresh fillets are convenient for blending, but fully thawed frozen fish also works. Remove as much moisture as possible before processing; excess liquid can leave the mixture too loose to shape.

Curry paste: Brands vary in strength and saltiness, so the test patty is useful for checking the finished seasoning. Fish sauce is optional and adds another savoury note.

Building the fish paste

Egg: Start with 1 egg and process the fish with the curry paste until a paste forms. Add the second only if the mixture seems too dry, since the aim is a sticky mixture that can be shaped.

Vegetables and leaves: Fold in the finely sliced beans and makrut lime leaves after blending. Keeping them out of the processor preserves small pieces throughout the cakes.

Shaping and frying

Wet hands: A bowl of water helps stop the paste sticking while you portion and flatten it. Make each patty with about 1 tablespoon of mixture, as in the method.

Hot oil: Aim for 149–177°C (300–350°F), and lower each patty carefully into the pan. Fry until browned, then turn it to cook the other side; use a test cake to check seasoning before frying the batch.

Checking the texture

The blended mixture should resemble sticky cookie dough: cohesive enough to shape, but not dry and crumbly. If it is too dry, the recipe allows for adding another egg.

Cook the test patty through and taste it before continuing. The outside should be browned, while the fish inside should be cooked through; drain the finished cakes on kitchen paper.

Making the dipping sauce

Cucumber and shallot: Dice these finely so they mix easily with the sweet chilli sauce and are easy to scoop up with a cake.

Vinegar and peanuts: White vinegar adds a sharp edge to the sweet sauce, while crushed peanuts give it a crunchy finish. Add the peanuts on top as directed.

Serving the fish cakes

Serve the cakes with the cucumber and sweet chilli sauce while the fried edges are still at their best. They can be offered as a snack or starter, or included in a meal alongside rice and vegetables.

Keep the sauce in a bowl for dipping rather than pouring it over the cakes in advance, so the fried surface stays crisp for longer.

Recipe notes & tips

• Keep the tilapia cold until it is ready to go into the food processor.
• Dry thawed fish thoroughly to help the mixture hold its shape.
• Begin with 1 egg and add the second only if the paste seems too dry.
• Wet your hands before shaping each sticky portion.
• Fry one test cake first so you can check the seasoning.
• Drain the cooked cakes on kitchen paper before serving.

Variations

• Adjust the curry: Use a little less red curry paste for a milder flavour.
• Keep the fish sauce optional: Leave it out for a less pronounced savoury note.
• Choose the onion: Use finely diced red onion instead of shallot.
• Change the beans: Use petite green beans or Chinese long beans, as listed.
• Serve with rice: Add rice and vegetables to make the cakes part of a larger meal.

Common mistakes to avoid

• Wet fish: Excess moisture can make the paste loose; thaw frozen fillets fully and pat them dry.
• Too much egg: The mixture may become difficult to shape; start with 1 egg and add another only if needed.
• Skipping the test cake: The seasoning may be off; fry and taste one patty before cooking the rest.
• Dry hands: Sticky paste can be hard to shape; wet your hands before portioning it.
• Oil at the wrong temperature: The cakes may not fry as intended; heat the oil to 149–177°C (300–350°F).

How to store

Refrigerate leftover cooked fish cakes in a covered container and eat within 2 days. Reheat in a frying pan or oven until hot throughout; store the cucumber sauce separately and add the peanuts when serving.

Frequently asked questions