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Photo of Thai Fish Cakes by Anagha Doiphode at BetterButter

Thai Fish Cakes

Anagha Doiphode
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Thai Fish Cakes RECIPE

Thai Fish Cakes - the best and easiest Thai fish cakes recipe or Tod Mun Pla that tastes just like Thai restaurants. So good. Thai fish cakes recipe is so good and authentic; the fish cakes taste exactly like what you get at Thai restaurants. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. They are absolutely delightful.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Thai
  • Shallow fry
  • Frying
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 2 fillets of fish,cut into small pieces
  2. 2 tablespoons Thai red curry paste
  3. ½ teaspoon crushed black peppercorns
  4. Salt to taste
  5. 1 tablespoon chopped fresh coriander leaves
  6. 3-4 Thai fresh red chillies
  7. 2 teaspoons fish sauce
  8. 1 egg
  9. 2 spring onions with greens, chopped
  10. 2 tablespoons cornflour
  11. 2-3 tablespoons oil


  1. Put fish pieces in a bowl, add red curry paste, crushed black peppercorns, salt, coriander leaves, roughly chopped Thai red chillies. Mix lightly, add fish sauce and mix again.
  2. Break egg into another bowl, beat it lightly and add it to the fish mixture.
  3. Put the mixture into a blender jar and grind to a fine paste. Transfer the paste into a bowl, add spring onions and mix well with your hands. Add cornflour and mix again.
  4. Heat oil in a non-stick pan.Grease your hands with some oil, divide the mixture into equal portions and shape them into medium sized patties.
  5. Put the patties on the pan and cook till the underside is done and golden. Flip and cook the other side similarly.
  6. Drain on absorbent paper.
  7. Arrange the cakes on a serving plate and serve hot garnished with coriander leaves and a sauce of your choice.

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Shelly Sharma
Shelly Sharma   Dec-10-2018

I really want to try this.

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