Tod Mun Pla (Thai Fish Cakes) – Authentic Street Food Recipe
1. Introduction
If you’ve ever strolled through the bustling night markets of Thailand, you’ve likely been greeted by the irresistible aroma of Tod Mun Pla, the famous Thai fish cakes sizzling away in hot oil. These golden bites are crispy on the outside, tender and flavorful on the inside, and beautifully seasoned with aromatic herbs, curry paste, and kaffir lime leaves.
Tod Mun Pla is more than just a snack – it’s a true reflection of Thai cuisine: bold, fragrant, and perfectly balanced. What makes them special is the subtle chewiness from the fish paste mixed with red curry paste and herbs, making them unlike any Western-style fish cake.
In this recipe, you’ll learn step by step how to make authentic Thai fish cakes at home, from preparing the fish paste to frying them to golden perfection. Whether you’re serving them as an appetizer, snack, or part of a Thai-inspired meal, these fish cakes will instantly transport you to Thailand.
2. Ingredients Breakdown
Here’s what you’ll need for Tod Mun Pla:
- White fish fillet (300g) – Traditionally made with fish like tilapia, cod, or snapper. Firm white fish works best.
- Thai red curry paste (2 tbsp) – Adds spice, color, and depth of flavor. Use store-bought or homemade.
- Egg (1 large) – Helps bind the mixture.
- Fish sauce (1 tbsp) – Classic salty umami flavor, essential in Thai cooking.
- Sugar (1 tsp) – A touch of sweetness balances the spice and saltiness.
- Kaffir lime leaves (4–5, finely shredded) – Adds a signature citrus fragrance unique to Thai cuisine.
- Green beans (50g, finely sliced) – Provides crunch and texture inside the fish cakes.
- Cornstarch (1 tbsp) – Helps firm up the mixture and gives a crispy exterior.
- Oil (for frying) – Neutral oil like vegetable or canola.
For the Cucumber Relish (Ajat):
- Cucumber (½, finely diced)
- Shallot (1 small, finely sliced)
- Fresh chilies (1–2, sliced)
- Vinegar (2 tbsp)
- Sugar (1 tbsp)
- Water (2 tbsp)
- Salt (a pinch)
Substitutions:
- Use salmon for a richer flavor.
- Swap kaffir lime leaves with lime zest if unavailable.
- For gluten-free, ensure curry paste and fish sauce are GF-certified.
3. Step-by-Step Instructions
Step 1: Prepare the Fish Mixture
- Place the fish fillet in a food processor and pulse until smooth.
- Add the red curry paste, egg, fish sauce, sugar, and cornstarch. Blend until it becomes a sticky paste.
Tip: The stickier the mixture, the better the texture of the fish cakes.
Step 2: Add Herbs and Vegetables
- Transfer the paste into a bowl. Stir in finely sliced kaffir lime leaves and green beans. Mix well with a spatula.
Step 3: Shape the Fish Cakes
- Wet your hands with water or oil to prevent sticking. Shape the mixture into small patties, about 2–3 inches wide.
Step 4: Heat the Oil
- In a pan, heat about 1 inch of oil over medium heat until hot but not smoking.
Step 5: Fry the Fish Cakes
- Fry the patties in batches, about 2–3 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
Step 6: Prepare the Relish
- In a small bowl, combine vinegar, sugar, water, and salt. Stir until sugar dissolves. Add cucumber, shallot, and chilies.
Step 7: Serve
- Serve hot fish cakes with cucumber relish on the side. Garnish with fresh cilantro and lime wedges.
4. Tips and Variations
- For extra flavor – Add chopped Thai basil or cilantro to the fish paste.
- Make it spicier – Use extra red curry paste or add fresh bird’s eye chilies.
- Baked option – For a healthier version, bake at 375°F (190°C) for 15–18 minutes, flipping halfway.
- Seafood twist – Replace half the fish with shrimp paste for a different texture.
5. Serving Suggestions
- Serve as an appetizer with cucumber relish or sweet chili sauce.
- Pair with steamed jasmine rice for a light meal.
- Include in a Thai street-food platter with satay skewers and spring rolls.
- For drinks, pair with iced Thai tea or a refreshing lime soda.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked patties on a tray, then transfer to a freezer bag (up to 2 months). Fry directly from frozen.
- Reheating: Reheat in a skillet or oven until warm and crispy. Avoid microwaving to prevent sogginess.
7. Recipe Notes
- Can be prepped ahead of time – refrigerate the fish paste for up to 24 hours before frying.
- Kaffir lime leaves are key for authentic flavor – don’t skip if possible.
- Best enjoyed fresh and hot for maximum crispiness.
8. Nutrition Information (Per Serving – 2 fish cakes)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 |
| Fat | 9g |
| Saturated Fat | 2g |
| Carbs | 7g |
| Sugar | 2g |
| Fiber | 1g |
| Protein | 16g |
| Sodium | 480mg |
| Cholesterol | 60mg |
| Calcium | 25mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Appetizer / Snack
Cuisine: Thai
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 300g white fish fillet
- 2 tbsp Thai red curry paste
- 1 egg
- 1 tbsp fish sauce
- 1 tsp sugar
- 4–5 kaffir lime leaves, shredded
- 50g green beans, finely sliced
- 1 tbsp cornstarch
- Oil for frying
Cucumber Relish:
- ½ cucumber, diced
- 1 shallot, sliced
- 1–2 chilies, sliced
- 2 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp water
- Pinch of salt
Instructions
- Blend fish with curry paste, egg, fish sauce, sugar, and cornstarch until smooth.
- Stir in lime leaves and green beans.
- Shape into small patties.
- Heat oil and fry patties until golden, 2–3 minutes per side.
- Mix relish ingredients and serve alongside fish cakes.
Notes
- Use firm white fish for best texture.
- Bake for a lighter version.
- Can be frozen before cooking.
🏷️ Diet Tags
- Gluten-Free (if curry paste is GF)
- High Protein
- Dairy-Free
- Pescatarian
🌿 Health Benefits
- High Protein: Fish provides lean protein for muscle health.
- Rich in Omega-3s: Supports brain and heart function.
- Low in Carbs: Great option for low-carb eaters.
- Antioxidants: Kaffir lime leaves and herbs provide immune-boosting properties.
10. FAQs
Q1: Can I make Tod Mun Pla without a food processor?
Yes, finely mince the fish with a knife until paste-like, though the texture won’t be as smooth.
Q2: What kind of fish works best?
Firm white fish like tilapia, cod, snapper, or catfish are traditional. Avoid oily fish.
Q3: Can I make this less spicy?
Yes, reduce the red curry paste or use a mild version.
Q4: Can I prepare the relish ahead of time?
Yes, but for best freshness, mix it shortly before serving.
Q5: What dipping sauce goes well besides cucumber relish?
Thai sweet chili sauce or peanut sauce also pair beautifully.
11. Final Thoughts
Tod Mun Pla is the ultimate Thai street food snack – crispy, fragrant, and packed with flavor. Making them at home is easier than you think, and they’re sure to impress your family or guests.
Whether you serve them as an appetizer or part of a Thai feast, these fish cakes will bring a little piece of Thailand to your table. Try the recipe, and don’t forget to share your experience in the comments – I’d love to hear how it turned out for you!