Thai Fish Cake

These Thai fish cakes (tod mun pla) are the real deal. Minced fish gets pounded to a springy paste in the food processor with red curry paste, fish sauce (nam pla), egg, and salt. Finely chopped green beans and fresh basil get folded in by hand, giving each cake crunchy green bits and an herbal fragrance throughout.

The texture should be bouncy and dense, not loose and crumbly. Processing the fish until it forms a smooth paste is what creates that signature springy bite. If the mixture feels sticky when you’re shaping, wet your hands and it’ll cooperate.

Flatten each ball into small discs about two inches across and fry in medium heat oil until light golden. They cook fast, so keep the oil temperature steady and don’t walk away.

The cucumber salad alongside is essential, not optional. Sliced English cucumber, thinly sliced shallots, and hot red chile layered in a sweet vinegar dressing cut through the richness of the fried cakes and refresh the palate between bites.

Kitchen Tips

• Use a firm white fish like cod, halibut, or snapper. Oily fish like salmon makes the paste too soft and rich.
• Chop the green beans very fine, almost minced. Large pieces break through the surface of the cakes and create cracks during frying.
• Don’t overcrowd the pan. Fry in batches so the oil stays hot and the cakes crisp instead of steam.
• The cucumber salad should be made just before serving so the cucumbers stay crunchy.

Variations

• Add a tablespoon of finely sliced kaffir lime leaves to the fish paste for an authentic citrus note.
• Use shrimp instead of fish, or a mix of both, for a different texture.
• Serve with sweet chili sauce for dipping instead of the cucumber salad if you want something quicker.