Aromatic Thai-spiced fish cakes with a sweet cucumber relish
Thai Fish Cakes (Tod Mun Pla)
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
12-14 fish cakes
Difficulty
Medium
Cost
Budget
$
Thai Fish Cakes (Tod Mun Pla)
Aromatic Thai-spiced fish cakes with a sweet cucumber relish
★4.7(11)
Bouncy, flavorful Thai fish cakes made with white fish, red curry paste, and green beans, served with a tangy cucumber relish.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tod mun pla are the beloved fish cakes served at Thai restaurants and street stalls everywhere — golden patties with a wonderfully bouncy texture and an incredibly aromatic flavor from red curry paste, kaffir lime leaves, and fresh herbs. They are crispy on the outside, tender and springy inside, and absolutely packed with flavor.
Unlike Western fish cakes, Thai fish cakes do not use any filler like breadcrumbs or potatoes. Instead, the fish is pounded or processed into a smooth paste with curry paste and seasonings, creating that signature bouncy, almost chewy texture. They fry up quickly and are traditionally served with a sweet cucumber dipping relish that provides a refreshing, tangy contrast.
Ingredients
- 1 pound white fish fillets (cod, tilapia, or snapper)
- 2 tablespoons Thai red curry paste
- 1 large egg
- 1 tablespoon fish sauce
- 2 kaffir lime leaves, finely sliced (or 1 teaspoon lime zest)
- 1/4 cup green beans, very thinly sliced
- 1/2 English cucumber, diced, for the relish
- 2 tablespoons rice vinegar and 1 tablespoon sugar for the relish
- Vegetable oil for frying
Instructions
- 1
Make the cucumber relish: heat rice vinegar and sugar with a pinch of salt until dissolved. Cool, then add diced cucumber and chopped peanuts. Set aside.
- 2
Cut fish into chunks and pulse in a food processor until a smooth paste forms. Add red curry paste, egg, fish sauce, and kaffir lime leaves. Process until well combined and the mixture is very smooth and sticky.
- 3
Transfer to a bowl and fold in the sliced green beans. Wet your hands and form the mixture into small patties about 2 inches wide and 1/2 inch thick.
- 4
Heat 1/2 inch of oil in a deep skillet to 350°F.
- 5
Fry the fish cakes in batches for 2-3 minutes per side until golden brown and cooked through.
- 6
Drain on a wire rack and serve hot with the cucumber relish.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
White fishShrimp
Process shrimp the same way for shrimp cakes with a similar bouncy texture
Kaffir lime leavesLime zest
Use 1 teaspoon of zest — different flavor but adds citrus notes
Red curry pasteGreen curry paste
Green gives a spicier, more herbal flavor to the fish cakes
Tips & Storage
Pro Tips
Process the fish until very smooth and sticky — this is what gives the fish cakes their signature bouncy texture.
Kaffir lime leaves have an incredibly fragrant citrus flavor. They can be found fresh or frozen at Asian grocery stores.
Make the fish paste ahead and refrigerate — cold mixture is easier to shape and fries better.
For a healthier version, shape into patties and pan-fry in a nonstick skillet with just a tablespoon of oil.
Storage
Refrigerate cooked fish cakes for up to 3 days or freeze for up to 2 months. They reheat well.
Reheating
Reheat in a 375°F oven for 8 minutes or pan-fry briefly to re-crisp the exterior.
Nutrition Facts
Per serving (3-4 fish cakes) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates8g
Fat10g
Fiber1g
Sugar3g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What gives Thai fish cakes their bouncy texture?
- The fish is processed into a very smooth paste, developing the fish proteins. This creates a firm, elastic texture similar to a fish ball. The key is thorough processing — the paste should be very smooth and sticky before forming.
- Can I use canned fish?
- Canned tuna or salmon can work in a pinch, but the texture will not have the same bouncy quality as fresh fish. Drain very well and mash thoroughly.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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