Tod Mun Pla aka Thai Fish Cake

March 19, 2010

I know, I know, fish is good for us especially for our brains (so they say) but sometimes I run out of ideas of how to cook them besides steaming, deep frying and as curry. Deep frying is a very common way of cooking fish in Malaysia but I’m not too keen on the oil splattered all over the kitchen. Imagine the clean up! Anyway, I decided to cook Thai Fish Cakes yesterday because it’s something different from steaming and it’s not as bad as deep frying. Here’s my version of the Thai Fish Cake.


  • 500g Spanish Mackerel (Ikan Tenggiri in Malaysia), deboned and skinned
  • 1 egg
  • 2 tablespoon red curry paste
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 long beans, thinly sliced
  • a few kafir lime leaves, thinly sliced


  1. Mix curry paste, sugar, salt and eggs in a bowl until well combined (I prefer to do it this way so the mixture is more even).
  2. Blend fish and curry mixture in a food processor/blender until it resembles fish paste and feels springy.
  3. Remove from food processor and stir in long beans and kafir lime leaves until well combined.
  4. Wet hands with salted water and make paste into balls of approximately 3cm in diameter. Pat the balls lightly to flatten slightly.
  5. Heat around 1/2 cup of oil in the frying pan and fry the fish cakes in batches of about 4-5. While frying, press the fish cakes to flatten if it expands too much.
  6. Turn fish cakes when one side becomes slightly brown.
  7. Remove from pan once fish cakes are evenly brown.
Tod Mun

Thai Fish Cake

Tod Mun

Thai Fish Cake

(Note: the fish cakes look a bit wrinkled in the photos because the photo was taken the day after straight from the fridge. Otherwise, it’s awesome)

Yee Ling