These spicy thai fish cakes make a great appetizer or starter dish! I always serve the fish cakes with a delicious cucumber dipping sauce. It is really easy to make! Read on if you want to know the recipe!
This Thai fish cakes recipe comes from my Thai friend Rose who gave me a Thai cooking lesson once. She also taught me how to make a classic pad thai!
These cakes are a people pleaser and they are perfect for an upcoming garden party with friend next week.
I wanted to make them in advance just once to make sure I still got that recipe right.
Cucumber Dipping Sauce
I always serve the fish cakes with a delicious cucumber dipping sauce because it is so easy to make! It is also a sauce that my Thai friend taught me how to make.
Here is what you need for for the dipping sauce then.
Three tablespoons of freshly chopped cucumber, a tablespoon of crushed salted peanuts, a pinch of (brown) sugar, a tablespoon of fish sauce, a tablespoon of light soy sauce and a tablespoon of rice vinegar.
Combine all these ingredients and then let this sauce chill in the fridge until your freshly cooked fish cakes are ready to be served.
Easy Thai Fish Cakes (Tod Mun Pla)
You can easily make the fish cake mixture in a blender if you like.
This will only make the cakes finer in texture. However I like my fish cakes better if they still contain little chunks of fish. I like the texture better.
But it is entirely up to you to decide!
These spicy thai fish cakes make a great appetizer or starter dish!
I even serve them often as a light and easy lunch.
Do you love Thai fish recipes?
Then you should also check out my Thai fish and seafood curry!
Easy Thai Fish Cakes Recipe
Spicy thai fish cakes, what a great appetizer or starter!
- 9 oz raw white fish (250 g), deboned and skinned
- 1 fresh spring onion sliced
- 1 tbsp red chili chopped
- 2 tbsp fresh ginger grated
- 1 tsp spicy red curry paste
- 1 tbsp cornflour
- 2 tsp lime juice
- a handful fresh mint
- 1 tbsp fish sauce
- 1 egg yolk beaten
- caster sugar
- frying oil
Chop the raw fish finely and then add it to a large mixing bowl together with the finely sliced spring onion, the grated ginger and the chopped chili. Season with the lime juice and a tiny pinch of sugar.
Mash the fish up with a fork until it's mushy. Then add the fish sauce, cornflour, red curry paste and beaten egg yolk.
Mash the fish again. Taste it and add extra fish sauce, sugar or lime juice to taste. Then let the fish paste rest in the fridge for 10 minutes. Pour a little frying oil in a large non-stick pan and place it over medium heat until hot. Then add little portions of the fish batter using a tablespoon (do this in batches if necessary). Flatten the top of the fish dollops nicely.
Cook the fish cakes for about a minute until they start to turn golden on one side. Carefully flip them and then fry the cakes for another minute until nicely golden on both sides.
Let the fish cakes drain on kitchen paper, keep them warm under tinfoil while you fry the remaining cakes. Serve the fish cakes hot with cucumber dipping sauce.
What fish to use best for Thai fish cakes?
Traditionally Thai fish cakes are made with a firm, white fish such as cod, haddock or tilapia.
However, any white fish with a firm texture can be used, such as sea bass, barramundi, or snapper.
Some people also like to use a combination of fish for a more complex flavor.
It is important to use a fish that is fresh and firm to ensure that the fish cakes hold together well and have a good texture.
Can I also deep fry fresh fish cakes?
Yes, deep-frying is a popular method for cooking fish cakes in Thailand and other Southeast Asian countries.
To deep fry fish cakes, heat oil in a deep frying pan or a wok to 350-375°F (175-190°C). Gently lower the fish cakes into the hot oil and fry them until they are golden brown and crispy on the outside, which usually takes about 2-3 minutes per side.
Be careful not to overcrowd the pan or the temperature of the oil will drop, resulting in soggy and greasy fish cakes.
Once cooked, remove the fish cakes from the oil and place them on a paper towel-lined plate to drain off any excess oil. Serve hot with dipping sauce.
What other dipping sauces can you serve with my Thai fish cakes?
There are many dipping sauces that you can serve with Thai fish cakes. Here are some popular ones:
- Sweet chili sauce: a sweet and spicy sauce made from chili peppers, garlic, sugar, vinegar and fish sauce.
- Peanut sauce: a rich and creamy sauce made from peanut butter, coconut milk, soy sauce, lime juice and spices.
- Nuoc cham: a Vietnamese dipping sauce that goes well with fish cakes, it is made from fish sauce, lime juice, sugar, garlic and chili peppers.
- Tamarind sauce: a sour and slightly sweet sauce made from tamarind paste, sugar, and fish sauce.
These sauces can be served on their own or in combination with each other, depending on your preference.