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.
Thai Fish Cakes (Tod Mun Pla)
I always serve the fish cakes with a delicious cucumber dipping sauce because it is so easy to make! It’s also a sauce that my Thai friend taught me how to make. Here’s 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!
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’s 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. Excellent choice!
Do you love Thai fish recipes?
Then also check out my Thai fish and seafood curry!
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.