Thai Fried Fish Cakes Recipe (Tod Mun Pla) – Authentic Thai Street Food

Thai Fried Fish Cakes Recipe, also known as Tod Mun Pla, is a classic Thai street food dish made from fresh fish paste, red curry paste, long beans, and kaffir lime leaves. These flavorful, slightly spicy fish cakes are deep-fried until golden brown and traditionally served with sweet and sour cucumber relish. If you are looking for an authentic Thai Fried Fish Cakes Recipe that is easy to make at home, this step-by-step guide will help you achieve restaurant-quality results.

What Are Thai Fried Fish Cakes?

Thai Fried Fish Cakes (Tod Mun Pla) are popular throughout Thailand. Unlike Western-style fish cakes, this Thai Fried Fish Cakes Recipe uses red curry paste and aromatic herbs to create a bold, fragrant flavor profile. The texture should be firm, bouncy, and slightly chewy — a signature characteristic of authentic Thai fish cakes.

Ingredients for Thai Fried Fish Cakes Recipe

• 1 cup fish meat (such as mackerel or white fish, skin removed)
• ½ egg
• 1 teaspoon salt water (¼ teaspoon salt mixed with 1 teaspoon water)
• 2 tablespoons Nam Prik Kaeng Kua (Thai red curry paste)
• ½ cup coarsely sliced long beans (string beans)
• 2 tablespoons finely shredded kaffir lime leaves
• 1 portion sweet and sour cucumber relish (for serving)
• 3 cups cooking oil for deep frying

How to Make Thai Fried Fish Cakes (Tod Mun Pla)

1. Place fish meat, egg, and salt water into a food processor. Blend until a smooth and sticky fish paste forms. This step is essential for the signature chewy texture of this Thai Fried Fish Cakes Recipe.
2. Add Nam Prik Kaeng Kua (red curry paste) and process until fully combined.
3. Transfer the fish mixture to a mixing bowl. Fold in sliced long beans and shredded kaffir lime leaves.
4. Heat cooking oil in a deep pot until very hot (approximately 170–180°C / 340–350°F).
5. With wet hands, shape the fish mixture into small round patties about 2 cm thick.
6. Carefully fry 6–8 fish cakes at a time until golden brown, about 3–4 minutes per batch.
7. Remove and drain on paper towels. Allow oil temperature to return to heat before frying the next batch.
8. Serve hot with sweet and sour cucumber relish.

Tips for the Best Thai Fried Fish Cakes Recipe

• Use very fresh fish for the best texture and flavor.
• Do not skip pounding or processing until sticky — this creates the authentic bouncy consistency.
• Maintain oil temperature to prevent soggy fish cakes.
• Serve immediately for the best taste and crispness.

Sweet and Sour Cucumber Relish (Nam Jim Ajaad)

This traditional dipping sauce balances the spicy fish cakes. It typically contains vinegar, sugar, salt, sliced cucumber, shallots, and fresh chili. The refreshing acidity complements the richness of this Thai Fried Fish Cakes Recipe.

Frequently Asked Questions

Can I use store-bought curry paste?

Yes. Authentic Thai red curry paste (Nam Prik Kaeng Kua) works perfectly in this Thai Fried Fish Cakes Recipe. Choose a high-quality brand for the best flavor.

Can I freeze Thai Fried Fish Cakes?

Yes. Freeze after frying and cooling. Reheat in an oven or air fryer until hot and crispy.

Conclusion

This authentic Thai Fried Fish Cakes Recipe (Tod Mun Pla) delivers bold Thai flavors, a unique chewy texture, and a crispy golden exterior. Perfect as an appetizer, party snack, or main dish served with jasmine rice and cucumber relish.

Save this Thai Fried Fish Cakes Recipe and bring the taste of Thai street food into your kitchen today.