Thai Fish Cake | Tod Mun Pla
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Skinless and boneless Basa Fillet – 200 gms
  • Thai red curry paste – 2 tbsp
  • Dried lime leaves – 4, shredded
  • Fish sauce – 1 tbsp
  • Oyster sauce – 1 tbsp
  • Rice vinegar – 1 tsp
  • Cornflour – 4 tbsp
  • Salt to taste
  • Vegetable oil for frying
  1. Put the fish fillet in a food processor and process until smooth for about 5 to 10 seconds. Take out the fish in a medium bowl.
  2. Add he Thai red curry paste, lime leaves, fish sauce, oyster sauce, rice vinegar and salt. Mix well to make a homogeneous mixture.
  3. Now add the cornflour, one tablespoon at a time giving a good mix after each addition. You may not need all the cornflour as mentioned above, but just enough to make a thick mixture which is not too watery; else you won’t be able to make balls out of it.
  4. Make equal sized balls from the fish mixture and set aside on a plate.
  5. Heat oil in a shallow frying pan and when the oil is hot enough, place the fish cakes carefully onto the frying pan.
  6. Fry the fish cakes on medium-low heat for 6 to 8 minutes and then flip it over and cook for another 6 to 8 minutes. The outside will be golden brown in color.
  7. Serve hot with the Thai sweet chilli sauce!
Recipe by Flavor Quotient at