Servings
Font
Back
0 from 6 votes

Thai Fish Cakes - Tod Mun Pla

Thai Fish Cakes (or Tod Mun Pla) are a popular street food/appetizer that pairs perfectly with Thai Style Tomato Chili Jam and a fresh salad. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 16 pieces
Calories: 96 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Asian , Thai

Ingredients

  • 500 g white fish with soft flesh (Basa, Tilapia, Bass or Snapper)
  • 2 tablespoon Thai fish sauce
  • 25 g red curry paste
  • 1 red chili (chopped)
  • 20 g panko breadcrumbs
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 egg
  • ¼ cup Coriander leaves (finely chopped)
  • 5 spring onions (sliced)
  • 2 kaffir lime leaves (finely julienned)
  • ½ lemongrass (finely chopped)
  • salt (to taste)
  • oil for frying

Instructions

    Cup of Yum
  1. Finely chop the lemongrass, and place it in a bowl along with the sliced spring onions, julienned lime leaves, and chopped coriander. 
  2. Place the fish, fish sauce, red curry paste, breadcrumbs, red chili, lime juice, egg, and sugar in your food processor bowl, and pulse to purée the mixture into a sticky paste. Scrape down the sides as needed.
  3. Add the fish mixture into the bowl and mix with a spatula until nicely combined.
  4. Have a bowl of cold water to wet your hands and shape the mixture into patties to avoid the fish mixture sticking to your hands. You will have 16 fishcake sizes of approximately 45 grams each.
  5. Place a large skillet or heavy-based on medium heat and add some oil, just enough to cover the base of the pan.
  6. When the oil is hot enough, carefully place the patties in the pan. Do it in 2 or 3 batches to avoid overcrowding the pan.
  7. Fry the patties for 2-3 minutes, until nicely browned, flip, and then fry the other side for another few minutes.
  8. Repeat the same with the remaining patties and let them cool down for 10 minutes before serving.

Notes

  • Use white fish with tender meat such as Basa, Tilapia, Bass, or Snapper if you want your fish cakes to have a soft texture.
  • To make things quicker and easier, use a bottled chili sauce and add some sliced shallots, cucumbers, and chopped peanuts to it.
  • Wet your hands when shaping the mixture into patties to avoid the fish mixture sticking to your hands.
  • When frying the fish cakes, avoid overcrowding the pan. Do it in 2 or 3 batches if necessary
  • The leftovers would keep for up to 3 days when refrigerated in an airtight container.
  • The best way to reheat the leftovers is to reheat them in the oven. Place the leftovers in a 180° C (360° F) preheated oven for 10 minutes, or until they are heated thoroughly.

Nutrition Information

Calories 96kcal (5%) Carbohydrates 2g (1%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 26mg (9%) Sodium 207mg (9%) Potassium 129mg (4%) Fiber 0.3g (1%) Sugar 1g (2%) Vitamin A 343IU (7%) Vitamin C 5mg (6%) Calcium 14mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 16pieces

Amount Per Serving

Calories 96

% Daily Value*

Calories 96kcal 5%
Carbohydrates 2g 1%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 2g 10%
Trans Fat 0.04g 2%
Cholesterol 26mg 9%
Sodium 207mg 9%
Potassium 129mg 3%
Fiber 0.3g 1%
Sugar 1g 2%
Vitamin A 343IU 7%
Vitamin C 5mg 6%
Calcium 14mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.