Crispy Thai Fish Cakes (Tod Mun Pla) made with fresh fish, red curry paste, and kaffir lime leaves. A flavourful appetiser or main dish!  Golden, crispy, and packed with flavour—these Thai Fish Cakes are a taste of Thailand in every bite. Perfect for sharing or savouring solo. #ThaiFishCakes
If you’ve ever wandered the bustling streets of Thailand, you’ve likely encountered the irresistible aroma of Thai Fish Cakes, or Tod Mun Pla (ทà¸à¸”มันปลา). These golden, crispy patties are a staple of Thai street food, bursting with the vibrant flavours of red curry paste, kaffir lime leaves, and fresh herbs. Today, I’m sharing my take on this beloved dish, made with fresh fish and a few simple ingredients. Whether you’re a Thai food enthusiast or a curious beginner, these fish cakes are sure to transport your taste buds straight to Thailand.
The Origins of Tod Mun Pla
Thai Fish Cakes have a long history in Thai cuisine, deeply rooted in the country’s street food culture. Traditionally, they’re made with Clown Featherback fish (Pla Grai), known for its elastic flesh that creates the signature springy texture of the cakes. The fish is often beaten or slapped against a bowl to activate its natural starch, resulting in a bouncy, chewy consistency that’s hard to replicate with other types of fish.
In Thailand, you’ll find Tod Mun Pla everywhere—from street vendors to high-end restaurants. While many places use pre-made fish paste for convenience, the best versions are made with fresh fish, hand-mixed with aromatic ingredients like red curry paste, kaffir lime leaves, and green beans. The cakes are then deep-fried to golden perfection and served with a sweet and tangy dipping sauce.
Why Fresh Fish Makes All the Difference
For this recipe, I’ve opted to use fresh fish instead of pre-made paste. While it requires a bit more effort, the result is well worth it. The fresh fish gives the cakes a lighter, more delicate texture, while allowing the bold flavours of the red curry paste and herbs to shine through. I’ve used snapper here in New Zealand, but you can experiment with other white fish like basa or even add prawns for extra springiness.
The Flavour Profile
What makes Thai Fish Cakes so special is their complex flavour profile. The red curry paste brings heat and depth, while the kaffir lime leaves add a citrusy, floral note that’s unmistakably Thai. The fish sauce and lime juice provide a savoury, tangy kick, and the green beans add a satisfying crunch. Together, these ingredients create a harmonious balance of spicy, sour, and savoury flavours that’s utterly addictive.
Perfect for Any Occasion
These fish cakes are incredibly versatile. Serve them as an appetiser/side dish with a side of sweet chilli sauce for dipping, or pair them with jasmine rice and a fresh salad for a complete meal. They’re also a great addition to a Thai-inspired feast, alongside dishes like Pad Thai or Green Curry. Plus, they’re much cheaper and tastier than takeout!
A Dish That Brings People Together
What I love most about Thai Fish Cakes is how they bring people together. Whether you’re sharing them with friends over drinks or enjoying them as a family meal, they’re a dish that sparks joy and conversation. They’re a reminder of the rich culinary heritage of Thailand and the power of food to connect us across cultures.
So, if you’re looking to try something new or recreate the flavours of your favourite Thai street food, give this recipe a try. It’s simple, delicious, and guaranteed to impress.
Golden, crispy, and packed with flavour—these Thai Fish Cakes are a taste of Thailand in every bite. Perfect for sharing or savouring solo. #ThaiFishCakes
Ingredients
UnitsScale
Fish Cakes
500gwhite fish fillets (e.g., snapper or basa), cut into chunks
Place the fish chunks, red curry paste, coriander leaves, fish sauce, lime juice, and egg in a food processor. Pulse until the fish is minced and the mixture resembles a smooth paste.
Transfer the mixture to a bowl and stir in the rice flour, sliced kaffir lime leaves, and green beans until well combined.
Scoop about ¼ cup of the mixture and shape it into a 1 cm-thick patty. Repeat with the remaining mixture.
Heat enough oil in a skillet to cover the base over medium-high heat. Fry the patties for 3 minutes on each side, or until deep golden brown. Transfer to a paper towel-lined plate to drain.
Serve the fish cakes hot, garnished with coriander leaves and lime wedges. Accompany with sweet chilli sauce for dipping.
One of my very, very favourite dishes in the world – if you are able to buy really fresh quality fish, wonderful with the rice and salad or just salad. You have plated it so appetizingly :) !
Such appetizing fish cakes – juicy and tender from the inside and with a great colour and crust from the outside. Although I’m not a huge fan of curry, I’d definitely enjoy a few of these!
One of my very, very favourite dishes in the world – if you are able to buy really fresh quality fish, wonderful with the rice and salad or just salad. You have plated it so appetizingly :) !
Haven’t made them in ages. These look fingerlickingly delicious!
Beautiful dish, Raymund. And so simple to put together!
Such appetizing fish cakes – juicy and tender from the inside and with a great colour and crust from the outside. Although I’m not a huge fan of curry, I’d definitely enjoy a few of these!
Can remove the curry part, it will still taste amazing
Oh my, I really need to make these! Such great flavors!