Thai fish cakes, or Tod Mun Pla, are a classic street food that captures the essence of Thai flavors in every bite. These golden, crispy cakes are made with a blend of fresh fish, red curry paste, and aromatic herbs, delivering a delightful balance of spicy, savory, and slightly sweet flavours. Paired with a tangy dipping sauce, they make the perfect appetizer, snack, or side dish. 

PREP TIME : 15 mins    
COOK TIME : 15 mins
SERVINGS : 12

Ingredients

• 500g white fish fillets, cut into chunks
• 3 tbsp red curry paste
• 1 tbsp cilantro leaves , chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 egg
• 40g rice flour (or corn starch)
• 6 tbsp cooking oil 
• Sweet chili sauce
• Cilantro leaves
• Lime wedges

Instructions

1. Place the fish, red curry paste, cilantro (or coriander), fish sauce, lime juice, and egg into a blender. Blend until the mixture becomes a smooth paste.
2. Transfer the fish mixture to a bowl. Stir in the rice flour until fully combined. Scoop about 1/4 cup of the mixture and shape into patties about 1 cm thick.
3. Heat enough oil in a skillet over medium-high heat to cover the base. Place the patties into the hot oil and cook for about 2 minutes on one side until golden brown. Flip and cook the other side for an additional 2 minutes.
4. Remove the cooked fish cakes and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining mixture, adding more oil to the skillet if needed.
5. Plate the fish cakes with a side of sweet chili sauce. Garnish with fresh cilantro leaves and lime wedges. For a complete meal, serve alongside Thai fried rice or simple jasmine rice.