A classic recipe, these red-curry-flavoured fish cakes can be found everywhere in Thailand. The preparation is really simple; the hardest part is getting the right fish. Go with something tender and you'll be fine, because the firmer the fish, the firmer the fish cakes, and I personally prefer them on the softer side. I'm using basa and it worked out great. If the fish you have access to is a bit too firm, try adding 1-2 more egg yolks to help tenderize the mix a bit.
The dipping sauce is similar to the "sweet chili sauce" that you can find on many grocery store shelves, and you can use that as a base if you're feeling lazy, but it really makes a difference if you make it!
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Thai Fish Cakes (Tod Mun Pla) ทอดมันปลา
- Yield: 17-19 pieces
Ingredients
- 350 g tender fish meat, dried thoroughly if thawed from frozen (see note)
- 2-3 tablespoon red curry paste (see note)
- 1 egg yolk
- 1 teaspoon sugar
- ½ cup long beans
- ⅓ cup Thai basil or holy basil, sliced into ribbons if large
- 5 kaffir lime leaves, finely julienned
- Fish sauce, as needed (taste mixture before adding!)
Sweet Chili Dipping Sauce
- 3 cloves garlic
- 1 spur chili (prik chee fah) or another type of big red chili pepper that's not too spicy
- Thai chilies to taste, optional
- ½ cup sugar
- ½ teaspoon salt
- ⅓ cup white vinegar, cane vinegar or rice vinegar
- 3 tablespoon water
- Cucumber slices for serving
- Optional add-ins for the dipping sauce: roasted crushed peanuts, sliced shallots
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Instructions
For the dipping sauce:
- Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds seeds and chili pieces for a nicer visual.
- Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.
Tip: The dipping sauce, without the cucumber/shallots/peanuts, will last you months when kept sealed in the fridge, so only add the add-ins to as much of the dipping sauce as you will need for serving.
For the fish cakes:
- Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned (see video). If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. If you just want more saltiness, add a little fish sauce.
- Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.
- (At this point you can deep fry the fish cakes like we traditionally do, or you can pan fry them as per instructions below)
- Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove. Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.
Tip: I find it easier to form the cakes as you fry them, as opposed to pre-forming them all, because the mixture is quite soft and it's hard to pick up a pre-formed cake. - To serve, stir cucumber slices, peanuts and shallots into the dipping sauce and serve with the fish cakes. You can also serve extra cucumber on the side as it goes so well with fresh cucumber.
Notes
- In Thailand the fish used is "pla grai" or clown featherback fish. I cannot get that fish here so I used basa with great success, but if you cannot find basa, experiment with fish that has TENDER flesh. Basa is a type of catfish, so you can also try using catfish as well and let me know how it turns out. If you get frozen fish fillet, make sure you REALLY dry off the fish well after it has thawed. Too much extra water from thawing will make the fish too wet to form patties.
- DO NOT use pre-made fish paste you can find at some Asian grocery stores; those are already seasoned.
- If you are sensitive to spice, start out with just 2 tablespoon of red curry paste. Avoid pastes that are quite salty (Mae Ploy brand, for example) or you will be limited by the saltiness rather than by curry flavour. I used 3 tablespoon of Maesri brand paste and did not need to add any fish sauce.
Luke Smeaton says
Really love this version of Thai fish cakes. Others have a binding such as flour or rice flour that I think always takes away from the traditional taste. This version does not and the paste seems to hold together well. In southern Australia, I use a fish we call Orange Roughy. It's a firm fish and is perfect for this.
Anonymous says
Aaron W. says
Do you have a suggestion for possibly using an air fryer?
Pailin Chongchitnant says
I don't think this would work particularly well in the air fryer because it will fry the outside too much.
Amanda D White says
Made this with Blackback winter flounder tonight (Boston area). Seasonal and perfect!
Cathryn says
Just made this using 200g salmon I had in the freezer. I omitted the egg yolk and halved all other ingredients. I used Asda Red Curry Paste, I am in the UK. After frying a little to taste I added chilli flakes and fish sauce.
It made 12 tablespoon size patties. The salmon worked really well. I think a mixture of salmon and basa would be good. We ate them all up without taking a photo!
Natasha says
I made this with a blend of halibut, pacific dover sole, and rock fish (I made bouillabase the night before and had partial pounds of each as leftover raw fish). I thought the blend worked great, and it was so nice to use up my remainder fish as a completely different type of dish than we'd had the previous night! Thanks for the recipe!
Jeff says
Has anyone tried freezing the raw fishcakes? I have too much catfish fillets and was thinking I could make fishcakes and freeze them in a single layer on a lined baking sheet (to prevent sticking) but I’m just not sure how well they would fry from frozen.
Pailin Chongchitnant says
Hi Jeff, they would do just fine after freezing! You may not even need to thaw them before cooking if they are thin, at least it's worth trying pan frying from frozen and see if it works.
Amanda says
Pailin, thanks for this recipe! Tonight I made the cakes burger sized and put them toasted sub rolls with cucumber, tomato and the dipping sauce. So good!
Natacha says
Sawasdee ka khun Pailin, I already made fishcakes very often. For Sylverster I want to make them in advance, to gain some time. Can I make them 1 day ahead, and reheat them ( non covered) in the oven? Even better, can I pan fry them, freeze them, and reheat them in the oven?
Pailin Chongchitnant says
You can definitely reheat them next day in the oven, just be careful not to over-heat and dry them out. Freezing, I've never personally tried it, but I don't see why not as similar things like this are sold frozen also!
Natacha says
Thank you very much ka!
Anna says
Hi! I can't get a hold of Maesri curry paste. Can you recommend another brand?
Pailin Chongchitnant says
Maeploy or aroy-D are very good.
Amanda says
Can you make the cake mixture, hold overnight, and then cook the next day? Love your recipes!
Heather Tavitian says
All of your recipes are so clearly demonstrated..thank you for your professionalism!
Jeffrey says
Have tried a few recipes with great fun and taste. I need a recommendation if possible for a garlic substitute. My darling wife can no longer ingest uncooked garlic. If cooked she can eat it safely. This recipe calls for five or six cloves. It is simmered for 15 to 20 minutes. I do not know if that will be enough cooking of the garlic. I either need to find a suitable substitute or a process of perhaps cooking or tasting the garlic before crushing with other spices. Any suggestions?
Pailin Chongchitnant says
Hi Jeffrey, rest assured that 15-20 minutes of simmering is absolutely enough to cook the garlic. It only needs to be heated through, which for something small like garlic would only take a minute or so!
Jeffrey says
Thank you Pailin. I think I will do this for all garlic use for my wife.
--Jeffrey
Dyonisus VanHelsingson says
Roast your garlic. To do this I slice off the top of bulb. Rub down the bulb with a quality oil with a high smoke point. Roast the garlic on a sheet pan at 400 degrees for 20 to 30 minutes. The garlic should be easily scooped or squeezed out. I usually roast 5 or 6 bulbs. Now its ready for all kinds of recipes.
Ryan says
Can these be baked instead of fried? I'd like to make them more healthy
Pailin Chongchitnant says
You can...I've never tried but I don't think it would go terribly. Worth a try!
Eric says
Hi Pai, we have just made your fish cakes and they were fab!
All we changed was to add a little coriander to the dipping sauce.
We found a great Thai restaurant years ago that did pork patties, like your fish ones but using pork, they were the best starter ever.
Have you a recipe for pork patties?
If so PLEASE add it to your recipes on Hot Thai Kitchen.
We have cooked loads of your recipes and think they are as authentic as you can get, without being in Thailand.
Your great, thanks Eric from England.
George says
Can cod fish be used in place of basa?
Ahn says
Hi Pai! I was wondering if I can grind the fish instead of using a food processor because I don’t have one. Perhaps I can use a meat grinder for the fish then a stand mixer to mix the spices along with the fish?
I’m looking forward to hearing from you soon! Thanks
Dyonisus VanHelsingson says
Try finely dicing the fish and then with a very shop knife chop until it is pastelike. I would think a large mortar and pestle would work nicely to break down the fish and long beans.