Thai Fish Cakes
Thai fish cakes, known as “tod mu pla,” are a popular dish in Thailand. They are made from minced fish mixed with a variety of herbs and spices, resulting in a savory, slightly spicy fish cake.
Thai fish cakes, have a firm texture with a slightly bouncy feel. Unlike store-bought varieties that often exhibit a crunchy texture, these traditional fish cakes are made with white fish, including tilapia, haddock, pollack, Nile perch, cod, and featherback (pla grai).
The Nile Perch is widely available in North Africa and the Middle East. It is native to Egypt, as it swims along the Nile. In Thailand, you can find a farmed version of this fish called ”pla kapong”. The best types of fish for this dish are the ones that have a firm texture. Oily fish such as sardines, trout, and salmon are not traditionally used in ”Thai fish cakes – tod mu pla”; nor do they complement the spices and seasonings used in the traditional Thai fish cake.
Ingredients
White fish, Red Curry paste, Fish Sauce, Oyster Sauce, Egg, Rice Flour, Parsley, Tom yum Goong paste, Garlic powder, and Ginger Powder.
Nile perch has a subtle fish flavour, making it an excellent canvas for absorbing Thai seasonings. Red curry paste is a common ingredient in Thai cooking. All of these ingredients can be purchased at most Asian grocery stores and also ordered online. Red curry paste contains red chili peppers, garlic, lemongrass, and other spices. Fish sauce is a salty, umami-rich condiment that adds depth and savoury notes to many Asian dishes. Oyster sauce is a thick, dark sauce that adds an extra layer of flavour to the Thai fish cakes.
Eggs add structure and moisture, while rice flour gives the fish a light, bouncy texture; corn starch can be a substitute. Parsley and green onions enhance flavor, and while coriander is traditional in Thai fish cakes, you can use your preferred herbs. Although Tom Yum Goong paste is used here, it’s not traditional for this dish. If you lack this paste or Nam Prik Pao, fresh shrimp can be a substitute, as they add a similar shrimp flavor. Tom Yum Goong paste is a mixture of lemongrass, lime, and shrimp, combined with garlic and ginger powder for added flavor; fresh garlic & ginger or their paste can be used as alternatives.
Instructions
If using frozen fish, thaw it before blending and pat it dry to remove any excess moisture. If the fish is too large, cut it into smaller pieces, then blend in a food processor until it is shredded and feels soft. Chop the green onions, parsley, and red chili.
Combine Kefir lime leaf, red chili, red curry paste, Tom yum goong paste (or shrimp paste), egg, fish sauce, oyster sauce, garlic powder, ginger powder, and rice flour in a grinder. Blend until the fish’s color is uniform. Then, transfer the mixture to a bowl and add chopped spring onions and parsley.
Thereafter, roll the fish cake into a ball and gently press it to flatten it. One ball of fish cake should weigh about 34-35g, or 1.2 oz. If you are not sure about the weight, use a tablespoon to scoop the fish cake and follow the rest of the steps. The fish cake will feel bouncy and slightly firm, and even when it is flattened, it will still hold its shape.
Drizzle cooking oil in a preheated pan over medium-low heat. Place the Thai fish cakes in the pan, frying for four minutes on each side, then an additional three minutes on each side until golden brown. Cover with a lid or foil while frying. For the dipping sauce, mix lime juice, rice vinegar, dark soy sauce, and sesame seed oil in a bowl. Enjoy!
What can you serve with Thai Fish Cakes?
Thai Fish cakes are a nutritious and tasty light meal that can be enjoyed at any time. Having the fish cake alone may be a quick and straightforward meal. However, it is best served with dipping sauce, such as soy sauce with sesame seed oil, spicy chili mayo, creamy tartar sauce, flavourful aioli (garlic mayo), or sweet chili sauce. It can also be served with grains like steamed rice, fried rice, or quinoa, and with breads like Dinner rolls, buttered toasts, or soft buns.
How to Store and Reheat Thai Fish Cakes?
Thai fish cakes can be stored in an airtight container in the fridge for two to three days. Reheat on the stovetop with 1/2 teaspoon of oil for three to four minutes per side, or microwave covered for two to three minutes. Uncooked fish cakes can be frozen for up to three months, separated with parchment paper. Thaw completely before cooking, then fry in three tablespoons of oil for four minutes on each side, followed by an additional three minutes per side.
Ingredients
- 500 g White fish / Nile Perch
- 1 Medium Egg
- 1 Tbsp Rice flour
- 3 Tbsp Cooking oil
- ½ cup Parsley – roughly chopped
- ½ cup Spring onion – chopped
- ½ Kefir lime leaf – thinly sliced
- ½ Red chili – finely chopped
Condiments
- 1 tsp Red curry paste
- 1 tsp Tom yum goong paste – Shrimp paste, Optional
- 1 Tbsp Fish sauce
- 1 Tbsp Oyster sauce
- ½ tsp Garlic powder
- ½ tsp Ginger powder
Dipping Sauce
- 2 Tbsp Lime juice
- 1 Tbsp Dark soy sauce
- 1 tsp Sesame seed oil
- 1 tsp Rice vinegar
Instructions
- Prepare the ingredients: First, wash and chop the herbs and vegetables. Roughly chop the fresh parsley and slice the green onions. Finely chop the red chili and thinly cut the kefir lime leaf. The fish must be thawed, rinsed in running water, and patted dry with a kitchen towel.
- Grind the Nile perch: Cut the white fish into smaller pieces if it is too large to grind. Grind the fish until all the meat has been shredded.
- Add the condiments: Kefir lime leaf, red chili, red curry paste, Tom yum goong paste or shrimp paste, egg, fish sauce, oyster sauce, garlic powder, ginger powder, and rice flour — to the grinder. Grind until the color of the fish cake becomes uniform.
- Add the herbs: Transfer the fish cake mix to a large mixing bowl, and add spring onions and parsley, and thoroughly mix all the ingredients. Then, use your hand to roll the fish cake into a ball. Each fish cake should weigh about 35g (1.2oz). If you are unsure about the weight, make all the fish cakes roughly the same size. Thereafter, gently flatten all the fish cakes for better frying.
- Fry the fish cake: Preheat a pan on medium-low heat. Add cooking oil and place the fish cakes in the pan. Fry each side for 4 minutes, then fry for another 3 minutes on each side, or until golden brown. Cover the pan with a lid or foil to prevent oil splattering and cook the fish cake faster.
Make the Dipping Sauce
- Prepare a small bowl for dipping sauce. In the bowl, add lime juice, rice vinegar, dark soy sauce, and sesame seed oil, and stir to mix.
- Serve while hot and enjoy the healthy and delicious fish cake with dipping sauce.
Notes
What is Nile Perch Fish?
Nile perch is high in protein and rich in omega-3 fatty acids, which support the health of the heart and brain, boost the immune system, and also help with weight loss by promoting fullness. The texture of Nile perch is firm, making it ideal for making fish cakes that hold their shape.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
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