Thai Fish Cakes

Thai fish cakes — tod mun pla — are springy, fragrant patties of pounded fish with red curry paste, snappy green beans and kaffir lime, fried golden and served with sweet cucumber-chilli dip. They are the appetizer that vanishes before dinner starts.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

280

Ingredients

• 500g firm white fish fillets (cod or haddock), cut into chunks
• 2 tbsp Thai red curry paste
• 1 egg
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 kaffir lime leaves, very finely shredded
• 100g green beans, very finely sliced
• 500ml vegetable oil, for frying
• For the dip: 60ml sweet chilli sauce, 2 tbsp rice vinegar, 0.5 cucumber, finely diced, 1 tbsp crushed roasted peanuts

Instructions

1. Blend the fish, curry paste, egg, fish sauce and sugar into a smooth, sticky paste.
2. Transfer to a bowl and slap the mixture against the bowl a few times to develop the springy texture.
3. Fold in the shredded lime leaves and sliced green beans.
4. With wet hands, shape into small patties about 5cm across.
5. Heat the oil to 170C (340F) and fry the fish cakes in batches for 3-4 minutes until golden and puffed.
6. Drain on a wire rack.
7. Mix the dip ingredients and serve the hot fish cakes with the sweet chilli cucumber dip.

Pro tips

• The slapping step builds the signature bouncy texture — do not skip it.
• Keep your hands wet when shaping; the paste is sticky.
• Fry at a steady 170C so they cook through without browning too fast.
• Serve immediately — the puff deflates as they cool.

Frequently asked questions