Thai Cuisine

Thai Fish Cakes Recipe – Thai Special

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Thai Fish Cakes Recipe – Thai Special

Thai fish cakes are a beloved Thai restaurant favorite that can be easily recreated at home. Bursting with flavor, these traditional Thai street food delights are accompanied by a crisp, tangy, and sweet Thai cucumber sauce.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

For the Thai Cucumber Sauce:

  • 1/3 cup rice wine vinegar (80ml)
  • 1/4 cup white granulated sugar (50g / 1.8oz)
  • 2 tablespoons water (40ml)
  • 2-3 teaspoons finely chopped fresh chili, adjust to taste
  • 1/4 cup finely diced cucumber, seeds removed
  • 1 tablespoon finely diced shallots or red onion
  • 1/2 teaspoon fish sauce (or soy sauce as an alternative)

For Thai Fish Cakes (Tod Mun Pla):

  • 250g firm white fish fillets (such as snapper, basa, tilapia) (8.8oz)
  • 250g raw prawn/shrimp meat, or additional fish (8.8oz)
  • 2 spring onions (scallions/green onions), finely sliced
  • 1 1/2 tablespoons green curry paste
  • 3 teaspoons fish sauce
  • 1 large egg
  • Juice of 1 lime
  • 7 green beans, finely sliced into rounds
  • 1/4 to 1/2 cup peanut oil or canola oil for frying
  • Fresh coriander/cilantro for garnish

How to Make Thai fish cakes

1

FOR THE THAI CUCUMBER SAUCE: Heat rice wine vinegar, sugar, and water in a saucepan, stirring until dissolved. Bring to a boil for a minute, then set aside to cool.

2

Once cooled, add chopped chili, cucumber, and onion. Stir in fish sauce.

3

FOR THE FISH CAKES: Peel and devein the prawns, then chop into chunks. Set aside.

4

Ensure the fish is bone-free, roughly chop, and place in a food processor.

5

Add spring onions, green curry paste, fish sauce, egg, and lime zest to the food processor.

6

Blend until the mixture retains some small chunks.

7

Add chopped prawns and blend again until finely mixed with small prawn pieces.

8

Mix in green beans using a spatula.

9

Wet hands to shape 2 tablespoons of mixture into 5cm (2-inch) wide disks.

10

Heat half of the oil in a non-stick frying pan over medium-high heat. Use more oil if needed for non-stick pans.

11

Transfer cooked fish cakes to a paper towel-lined plate. Repeat with remaining oil and fish cakes.

12

Cut lime into wedges. Serve fish cakes with lime wedges for squeezing over and Thai cucumber sauce on the side.

13

Feel free to leave a comment and rating—it’s greatly appreciated!

14

Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

Recipe Notes:

Tablespoons: I use a standard Australian 20ml tablespoon, equivalent to 4 teaspoons. Please check the volume of your tablespoons before measuring ingredients.

Prawn meat: The weight specified is for meat only. If purchasing prawns with shells, you’ll need to buy at least twice as much to yield the required amount of meat.

Curry paste: While Thai red curry paste is traditional, I enjoy the freshness of green curry paste. Feel free to use whichever you prefer or have available. You can omit it if you prefer your fish cakes less spicy.

Thai cucumber dip: If you prefer not to make the sauce from scratch, a good-quality store-bought Thai sweet chili sauce will work well as a substitute.

Consistency: You can blend the mixture until completely smooth if desired, but I prefer to have a few small, chunky bits of prawn in mine.

 
 
 
 

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