How To Make Thai Fish Cakes?

Thai fish cakes, or Tod Mun Pla, are a favoured appetiser in Thai cuisine. They are made with ground fish that is mixed with red curry paste, kaffir lime leaves, and a variety of other aromatic herbs and spices. The mixture is then formed into small patties and fried until crispy and golden brown. These flavourful and aromatic fish cakes are served with a sweet chilli dipping sauce and are the perfect addition to any Thai meal. The result is a crispy and flavorful appetiser that is perfect for any occasion.

In Thailand, fish cakes are often served as a snack or appetiser, and they can be found at food stalls throughout the country. Each region has its own unique take on fish cakes, with different herbs and spices used depending on the local cuisine.

In this recipe, we will be making authentic Thai fish cakes using white fish fillets, red curry paste, and a variety of fragrant herbs and spices. The outcome is a crispy and flavourful dish which definitely leaves a lasting impression on your guests.

Cooking Estimations

• Prep time: 30 minutes

• Cook time: 15 minutes

• Total time: 45 minutes

Dipping sauce:

• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 garlic clove, minced
• 1-2 Thai chillies, thinly sliced
• 2 tablespoons chopped cilantro

Fish cakes:

• 1 lb firm white fish fillets, such as cod or haddock
• 2-3 tbsp red curry paste
• 1 egg, beaten
• 1 tbsp fish sauce
• 2 tbsp cornstarch
• 4-5 kaffir lime leaves, finely chopped
• 1/4 cup chopped green beans
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions
• Oil for frying

Instructions

Dipping Sauce

1. Whisk the rice vinegar and sugar together in a small bowl until the sugar dissolves.
2. Add the fish sauce, minced garlic, and sliced Thai chillies. Mix well to combine.
3. Add the chopped cilantro and stir to combine.
4. Taste the sauce and modify the seasoning if required. If you desire a milder sauce, you can use fewer Thai chillies.
5. Transfer the dipping sauce to a small serving bowl and refrigerate until ready to use.

Preparing the Thai Fish Cake

Step	Description
Choosing the Right Fish	Select firm white fish fillets such as cod, haddock, or pollock for their mild flavour and firm texture.
Cleaning the Fish	Rinse fillets under cold running water to remove scales or bones. Pat dry with paper towels.
Removing Bones and Skin	Remove bones using tweezers or fishbone pliers. Peel off the skin if present, or use skinless fillets.
Cutting the Fish	Cut fillets into small chunks to make processing easier and achieve a consistent texture.
Processing the Fish	Place fish chunks in a food processor and pulse until finely chopped but not pureed, achieving a slightly coarse texture.
Mixing with Other Ingredients	Transfer processed fish to a mixing bowl. Combine with red curry paste, egg, fish sauce, and cornstarch until smooth.

Thai Fried Fish Cake Preparation

1. Transfer the cut fish to a mixing bowl and add the red curry paste, beaten egg, fish sauce, and cornstarch. Mix well until the ingredients are fully incorporated.
2. Add the chopped kaffir lime leaves, green beans, cilantro, and scallions to the mixture. Mix well. This will add a fragrant aroma and additional flavours to the fish cakes.
3. Using your wet hands, form the mixture into small patties about 2 inches in diameter. Make sure the patties are compact and hold together well.
4. Then, you need to heat the oil in a deep frying pan over medium-high heat. Once the oil is hot, add in the fish cakes to the pan, taking care not to overcrowd the pan. Fry the fish cakes until golden brown and crispy, about 2-3 minutes per side.
5. With a slotted spoon, transfer the Thai fried fish cakes to a plate that has been lined with paper towels to drain excess oil. This step is vital to prevent the fish cakes from becoming greasy.
6. Serve the fish cakes hot with sweet chilli dipping sauce on the side. The sweet and spicy dipping sauce perfectly complements the flavours of the fish cakes.

Mixing and Shaping the Patties

To mix and shape the patties, start by combining the processed fish with red curry paste, beaten egg, fish sauce, and cornstarch in a large mixing bowl. Stir the mixture thoroughly until all the ingredients are well incorporated, resulting in a smooth and slightly sticky texture. Next, add the finely chopped kaffir lime leaves, green beans, cilantro, and scallions, mixing them in until evenly distributed. 

Ensure the mixture holds together well; if it feels too loose, you can add a bit more cornstarch to achieve the right consistency. Shape the mixture into small patties, about 2 inches in diameter, using your hands. Press the patties gently to ensure they are compact and smooth the edges to prevent them from falling apart during frying. For firmer patties, refrigerate them for 15-20 minutes before frying. This helps them maintain their shape and makes the frying process easier.

Thai Fried Fish Cake Serving Suggestions

For serving Thai fish cakes, consider pairing them with a variety of accompaniments to enhance their flavor. Serve the fish cakes hot with the sweet chili dipping sauce for a perfect balance of sweetness and spice. Complement them with a side of crisp, fresh vegetables such as cucumber slices shredded carrots, or a simple salad with a tangy vinaigrette. 

For a more substantial meal, pair the fish cakes with steamed jasmine rice or jasmine rice noodles. Garnish with fresh cilantro, mint leaves, or a squeeze of lime juice for added freshness. Additionally, you can serve the fish cakes as part of a larger Thai-inspired spread with other appetisers like spring rolls or satay skewers, making them a delightful addition to any meal or gathering.

Summary

Thai fish cakes are delicious appetisers that are perfect for any occasion. This recipe is easy to follow and uses authentic Thai ingredients to ensure a flavourful dish. To sum up, preparing Thai Fish Cakes is a quick and delicious process that you can perform at home if you only follow a few basic instructions. However, it is advised that people go to a genuine Thai restaurant such as Soi 55, a Thai Restaurant in Kepong if they are looking to taste Thai fish cakes. Customers may savour a sumptuous Thai lunch that perfectly embodies the flavour of Thailand.

Thai Fish Cakes are a delectable and simple-to-make delicacy that is sure to impress, whether prepared at home or consumed in a restaurant. Because of their distinctive blend of spices and fresh ingredients, they are the ideal appetiser or main meal for any occasion. So why not try them at home or browse our extensive Thai Food menu for more mouthwatering, authentic dishes at Soi 55 today?