The very best Thai fish cakes
Eating Thai food is a fantastic experience. Each flavour should be able to be tasted separately. Leaving the mouth feeling clean and ready for more.
Thai cooking is about balance and harmony and no particular flavour should dominate. The five flavours of Thai are:
- Sweetness (sugars & certain fruits)
- Sourness (lime juice, vinegar, tamarind & green mango)
- Saltiness (sea salt, shrimp paste & fish sauce)
- Heat (chillies & peppercorns)
- Herbal/bitter (such as garlic, shallots, galangal, lemongrass, coriander, basil)
These Thai fish cakes are incredibly simple and yet hold so much flavour. I thought they would be lovely to share with you here to cook and enjoy with the people that you love.
You can’t, and won’t, stop at one. Make many and share with friends and family.
And, if you would like to cook with us online or in person, click here to learn more.
Tod Mun Pla (Thai Fish cakes)
Makes approx. 18 small fish cakes
Tod Mun Pla (Thai Fish cakes)
- Food processor
- Frying pan
Thai fish cakes (Tod Mun Pla)
- 400 g skinless firm white fish fillet substitute for tofu for a vegetarian option
- 1-2 tablespoons Red curry paste
- 1 tablespoon of brown sugar
- 2 tablespoons of fish sauce substitute for a vegetarian friendly fish sauce for a vegetarian option – such as cocomino ‘fysh’ sauce
- 2 kaffir lime leaves spines removed and finely shredded
- 8 green beans cut in to very thin slices
- Oil for frying
- 3 coriander roots , plus additional leaves, to serve
- 4 cloves 4 cloves garlic
- 1 teaspoon salt
- 1 cup white sugar
- 1/2 cup rice vinegar
- 1 tablespoon fish sauce
- Use a food processor or similar to blitz / mince together the fish along with the curry paste, sugar & fish sauce. Blitz until combined and sticky.
- Stir in the kaffir lime leaf shreds & the sliced beans, making sure they are evenly distributed through the mixture.
- Take a dessertspoon full at a time & form in to flat-ish cakes.
- Heat the oil in a large frying pan & fry on a low – moderate heat until golden brown on each side.
- Serve warm or at room temperature with your dipping sauce.
- Pound the chillies, garlic & coriander roots with the salt in a mortar and pestle. Bring to a gentle boil and then simmer for 4 minutes. Stir in the fish sauce and remove from the heat.
- Transfer to a saucepan and add the sugar, water and vinegar. Bring to a gentle boil and then simmer for 4 minutes.
- Stir in the fish sauce and remove from the heat.
- Transfer to a serving dish & top with additional coriander leaves
4 cloves garlic
3 coriander roots
1 teaspoon salt
1 cup white sugar
½ cup water
½ cup rice vinegar
1 tablespoon fish sauce
Fresh coriander leaves, to serve
Pound the chillies, garlic & coriander roots with the salt in a mortar and pestle.
Transfer to a saucepan and add the sugar, water and vinegar.
Bring to a gentle boil and then simmer for 4 minutes. Stir in the fish sauce and remove from the heat.
Transfer into a serving bowl/s with fresh coriander leaves on top.