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Thai Fish Cakes with Sweet Chili Sauce

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Thai Fish Cakes (Tod Mun Pla) are crispy, golden brown, and packed with bold Thai flavors. These fish cakes are made with white fish, red curry paste, fresh herbs, and lime leaves, giving them a spicy, citrusy, and aromatic taste. Served with sweet chili dipping sauce, they make for an irresistible appetizer.

Thai Fish Cakes with Sweet Chili Sauce

Makes About 12 Fish Cakes
For the Fish Cakes
 ½ kg white fish fillets (cod, tilapia, or snapper)
 1 tbsp red curry paste
 1 egg
 1 tbsp fish sauce
 1 tsp soy sauce
 1 tsp sugar
 ½ tsp salt
 2 kaffir lime leaves (thinly sliced, or zest of 1 lime)
 ¼ cup chopped fresh cilantro
 ¼ cup finely chopped green beans (optional, for texture)
 ½ cup panko breadcrumbs (for extra crispiness)
 Vegetable oil, for frying
For the Sweet Chili Sauce
 ¼ cup Thai sweet chili sauce
 1 tbsp lime juice
 ½ tsp soy sauce
 ½ tsp fish sauce
 ½ tsp grated garlic
 ½ tsp grated ginger
For Garnish
 Fresh cilantro leaves
 Sliced red chili
 Lime wedges
Prepare the Fish Cake Mixture
1

  • Blend the Ingredients:
    • In a food processor, combine white fish, red curry paste, egg, fish sauce, soy sauce, sugar, salt, and lime zest or kaffir lime leaves.
    • Blend until you get a smooth, sticky paste.
  • Mix in Herbs & Veggies:
    • Transfer the mixture to a bowl.
    • Stir in chopped cilantro and green beans.
    • If the mixture is too soft, add panko breadcrumbs to help firm it up.
  • Form the Patties:
    • Wet your hands and shape the mixture into small, round patties (about 2 inches wide).
    • Place them on a tray and refrigerate for 15 minutes to firm up.
Cook the Fish Cakes
2

  • Heat the Oil:
    • Pour vegetable oil into a frying pan (about ½ inch deep).
    • Heat over medium heat until it reaches 350°F (175°C).
  • Fry Until Golden:
    • Fry the fish cakes in batches, cooking for 3-4 minutes per side.
    • Once golden brown and crispy, transfer to a plate lined with paper towels.
Make the Sweet Chili Sauce
3

  • Mix All Ingredients:
    • In a small bowl, combine Thai sweet chili sauce, lime juice, soy sauce, fish sauce, garlic, and ginger.
  • Stir and Adjust:
    • Taste and adjust seasoning as needed.
Serve and Garnish
4

  • Plate the Fish Cakes:
    • Arrange them on a serving platter.
  • Garnish:
    • Sprinkle with fresh cilantro and sliced red chili.
    • Add lime wedges on the side.
  • Serve with Sweet Chili Sauce:
    • Offer extra sauce for dipping.
Pro Tips
5

  • For Extra Crispiness: Add a light panko breadcrumb coating before frying.
  • Make it Healthier: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
  • Try a Different Sauce: These fish cakes also pair well with peanut sauce or a spicy sriracha mayo.

Nutrition Facts

0 servings

Serving size