Thai Fish Cakes w/ Sweet & Spicy Sauce (Tod Mun Pla)
A beloved Thai street food classic, these fish cakes — known as Tod Mun Pla — combine the bold flavors of red curry, kaffir lime leaves, and tender white fish into perfectly crisp, golden patties.
Ingredients · Servings 4
- 250 g fish paste ((knifefish or similar firm white fish))
- 50 g red curry paste
- 1 egg
- 5 pieces Kaffir lime leaves (finely sliced)
- 90 g long beans (thinly sliced (about 1 cup))
- 2 tsp sugar
- 2 tsp chicken powder ((or bouillon))
- vegetable oil (for frying)
- 1 cucumber (finely diced)
- 3 red chilies (thinly sliced)
- 2 shallots (thinly sliced)
- 3 tbsp vinegar
- 200 g sugar
- 100 ml water
Method · 40 min
- In a mixing bowl, combine the fish paste, egg, red curry paste, kaffir lime leaves, long beans, sugar, and chicken powder. Mix well until fully incorporated.
- Shape the mixture into small balls, then flatten each one to about ½ cm thick (0.2 inch)
- Heat vegetable oil in a pan over medium heat. Once hot, carefully add the fish cakes.
- Carefully drop the fish cake patties into the hot oil. Fry them until both sides are cooked through, golden brown, and crispy.
- Remove the fried fish cakes and let them drain on a wire rack or paper towels to remove excess oil.
- Arrange on a plate and serve warm with the dipping sauce.
- Prepare the vegetables: smash the chili, slice the shallots, and set aside.
- In a small pot, combine sugar, water, and vinegar. Bring to a boil, then remove from heat and let cool completely.
- Add the smashed chili to the cooled syrup and stir until well combined.
- Stir in the thinly sliced bird’s eye chilies, thinly sliced shallots, and thinly diced small cucumber pieces.
- Taste and adjust the flavor, balancing sweet, sour, and salty notes to your liking.
Served alongside a sweet and spicy dipping sauce made with chili, vinegar, and cucumber, these fish cakes offer a symphony of contrasting flavors — savory, tangy, and just the right touch of heat. Whether served as an appetizer or part of a Thai-style feast, they bring the vibrant, fresh spirit of Thailand right to your table.
This authentic recipe was shared with Chef’s Pencil by Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok, who teaches the art of Thai cuisine and traditional street foods.
For the Fish Cakes:
- 250 g fish paste (knifefish or similar firm white fish)
- 50 g red curry paste
- 1 egg
- 5 pieces Kaffir lime leaves finely sliced
- 90 g long beans thinly sliced (about 1 cup)
- 2 tsp sugar
- 2 tsp chicken powder (or bouillon)
- vegetable oil for frying
For the Dipping Sauce:
- 1 cucumber finely diced
- 3 red chilies thinly sliced
- 2 shallots thinly sliced
- 3 tbsp vinegar
- 200 g sugar
- 100 ml water
For the Fish Cakes:
- In a mixing bowl, combine the fish paste, egg, red curry paste, kaffir lime leaves, long beans, sugar, and chicken powder. Mix well until fully incorporated.
- Shape the mixture into small balls, then flatten each one to about ½ cm thick (0.2 inch)
- Heat vegetable oil in a pan over medium heat. Once hot, carefully add the fish cakes.
- Carefully drop the fish cake patties into the hot oil. Fry them until both sides are cooked through, golden brown, and crispy.
- Remove the fried fish cakes and let them drain on a wire rack or paper towels to remove excess oil.
- Arrange on a plate and serve warm with the dipping sauce.
For the Dipping Sauce:
- Prepare the vegetables: smash the chili, slice the shallots, and set aside.
- In a small pot, combine sugar, water, and vinegar. Bring to a boil, then remove from heat and let cool completely.
- Add the smashed chili to the cooled syrup and stir until well combined.
- Stir in the thinly sliced bird’s eye chilies, thinly sliced shallots, and thinly diced small cucumber pieces.
- Taste and adjust the flavor, balancing sweet, sour, and salty notes to your liking.
