About this recipe

Authentic Thai fish cakes (Tod Mun Pla) made with a bouncy, flavorful fish paste seasoned with red curry paste, kaffir lime leaves, and fish sauce. Pan-fried until golden and crispy on the outside with a tender, springy center — served with a classic sweet chili dipping sauce and fresh cucumber relish. A beloved Thai street food that's surprisingly easy to pull off at home.

Instructions

1. 1

   Stir together the sweet chili sauce, rice vinegar, and fish sauce in a small mixing bowl until combined. Add the diced cucumber, shallot, sliced red bird's eye chili (if using), and chopped peanuts (if using). Set aside at room temperature — the flavors will meld as you make the fish cakes.

2. 2

   Pat the white fish fillets chunks dry with paper towels — this is important for a firm, bouncy texture. Place the fish in a food processor and pulse 8–10 times until you have a rough paste. Don't over-process; you want some texture, not a smooth purée.

3. 3

   Add the Thai red curry paste, fish sauce, sugar, and egg to the food processor. Process for about 20–30 seconds until the mixture is well combined and slightly sticky. Scrape down the sides as needed.

4. 4

   Transfer the fish paste to a mixing bowl. Add the finely sliced kaffir lime leaves and sliced long beans. Mix well with your hands or a spatula until evenly distributed. The mixture should be sticky and hold its shape when pressed.

5. 5

   Wet your hands lightly with water to prevent sticking. Divide the mixture into 12 equal portions (about 1.5 tablespoons each). Roll each into a ball, then flatten into a disc about 1.5 inches wide and half an inch thick. Place the shaped cakes on a lightly oiled baking sheet as you go.

6. 6

   Heat the vegetable oil in a large skillet over ^[medium-high heat]. The oil should be about 1/4 inch deep. To test if it's ready, dip the edge of a fish cake in — it should sizzle immediately. Fry the fish cakes in batches of 4–5, without crowding the pan, for 2–3 minutes per side until deep golden brown and cooked through.

7. 7

   Transfer the cooked fish cakes to a plate lined with paper towels to drain briefly. Repeat with remaining batches, adding a splash more vegetable oil between batches if needed.

8. 8

   Arrange the fish cakes on a serving plate and garnish with fresh cilantro. Serve immediately with the cucumber dipping sauce on the side. They're best eaten hot and fresh from the pan.