Culina recipe

Thai Fish Cakes.

Name: Thai Fish Cakes with Sweet Chilli Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 g white fish fillets ((cod, tilapia, or haddock)); 1 tbsp red curry paste; 1 egg; 1 tbsp fish sauce; 1 tbsp cornflour; 2 tbsp fresh cilantro (chopped); 2 kaffir lime leaves (finely chopped (optional)); 1 red chili (finely chopped (optional for extra spice)); 1 spring onion (finely chopped); vegetable oil (for frying); 1/2 cup sweet chilli sauce ((store-bought or homemade)); 1 tbsp lime juice; 1 tsp fish sauce; 1 tsp sesame seeds ((optional for garnish))

These Thai Fish Cakes are crispy, flavorful, and packed with fresh herbs and spices. Serve them with a tangy Thai Sweet Chilli Sauce for a perfect appetizer or snack.

Recipe by Culina

Thai

Cuisine

Thai

Course

Appetizer, Snack

Prep time

15 minutes

Cook time

10 minutes

Recipe by

Culina

Total time

25 minutes

Serves

4 people

About this recipe

A bit about this recipe

Thai Fish Cakes (Tod Mun Pla) are a popular street food and appetizer in Thailand, known for their fragrant and bold flavors. These crispy, savory cakes are made from a mixture of fresh white fish, aromatic herbs, and red curry paste, then fried to perfection. The combination of kaffir lime leaves, garlic, and fish sauce gives these fish cakes their signature Thai flavor profile—an irresistible blend of salty, spicy, and slightly sweet.

The origin of Thai fish cakes is deeply rooted in Thailand’s coastal regions, where fresh fish is abundant. Traditionally, locals used a variety of white-fleshed fish, often incorporating leftover or less desirable cuts into this dish. Over time, Thai Fish Cakes became a favorite not just in coastal villages but throughout the country. They are now served in restaurants worldwide, bringing the flavors of Thailand to global audiences.

A key feature of Thai Fish Cakes is their texture. The mixture of finely chopped fish and seasonings creates a slightly chewy, bouncy texture, which sets them apart from Western-style fish cakes. This unique consistency is achieved by pounding the fish or processing it in a way that makes the mixture sticky, resulting in the springy texture that Thai fish cakes are known for.

Paired with a sweet chilli dipping sauce, the dish balances the heat from the red curry paste with the tangy sweetness of the sauce. The bright, zesty flavors of the dipping sauce—made from vinegar, sugar, and chillies—perfectly complement the savory fish cakes. This combination is not only a crowd-pleaser but also a perfect introduction to the complexity of Thai cuisine.

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Thai Fish Cakes

Thai Fish Cakes with Sweet Chilli Sauce

These Thai Fish Cakes are crispy, flavorful, and packed with fresh herbs and spices. Serve them with a tangy Thai Sweet Chilli Sauce for a perfect appetizer or snack.

Print Pin

Ingrediant: Seafood

Course: Appetizer, Snack

Cuisine: Thai

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 280kcal

Equipment

Food Processor
Skillet
Paper Towels
Bowl

Ingredients

For the Fish Cakes

500 g white fish fillets (cod, tilapia, or haddock)
1 tbsp red curry paste
1 egg
1 tbsp fish sauce
1 tbsp cornflour
2 tbsp fresh cilantro chopped
2 kaffir lime leaves finely chopped (optional)
1 red chili finely chopped (optional for extra spice)
1 spring onion finely chopped
vegetable oil for frying

For the Thai Sweet Chilli Sauce

1/2 cup sweet chilli sauce (store-bought or homemade)
1 tbsp lime juice
1 tsp fish sauce
1 tsp sesame seeds (optional for garnish)

Instructions

In a food processor, combine the fish fillets, red curry paste, egg, fish sauce, cornflour, and chopped cilantro. Blend until smooth and well combined. Transfer the mixture to a bowl and stir in the chopped spring onion, kaffir lime leaves, and red chili (if using).
Wet your hands to prevent sticking, and shape the fish mixture into small patties, about 2 inches in diameter.
Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, mix the sweet chilli sauce, lime juice, and fish sauce. Stir well.
Serve the fish cakes with the Thai sweet chilli sauce on the side, garnished with sesame seeds if desired.

Notes

Add more red curry paste or chopped chili for extra heat. Use rice flour for a gluten-free option, or substitute fish with tofu or chickpeas for a vegan version.

Nutrition

Recipe notes

Add more red curry paste or chopped chili for extra heat. Use rice flour for a gluten-free option, or substitute fish with tofu or chickpeas for a vegan version.

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