Thai Fish Cakes

Thai fish cakes, also known as ”tod mu pla” are a delicious and popular dish that captures the seafood flavour of Thailand. You may have tried Thai fish cakes if you’ve travelled to Thailand or visited a Thai restaurant. These delectable bites are made with minced fish using a mix of herbs and spices, which creates a savoury, slightly spicy treat that is very different from other fish cakes.

When I first tried Thai fish cakes in Thailand, I was amazed at its firm texture, which had a slightly bouncy feel. Store-bought fish cakes often have a crunchy texture, but the inside texture differs from the ”tod mu pla”.

Thai fish cakes are made with white fish, such as tilapia, haddock, pollack, nile perch, cod, or featherback (pla grai). For this recipe, we’ve opted for Nile perch, which is also known as African barramundi. This fish 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, and it is called ”pla kapong”. The best types of fish are the ones with a firm texture. Oily fish such as sardines, trout, and salmon. These fish are not traditionally used in ”thai fish cakes – tod mu pla”; and they do not complement the spices and seasonings used in the 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. It contains red chili peppers, garlic, lemongrass, and other spices. Fish sauce is a salty and umami-rich condiment that provides depth as well as savoury notes to many Asian dishes. Oyster sauce is a thick, dark sauce that will give the Thai fish cakes an extra layer of flavour.

Eggs provide structure and moisture to the dish. Rice flour, made with ground rice, provides the fish with a light and bouncy texture. You can substitute with corn starch. Parsley and green onions add a herbaceous flavour.

Traditionally, coriander is used in Thai fish cakes, but feel free to use what you prefer. Tom yum goong paste is not traditionally used in this dish. It will add a shrimp flavour to the dish, which can also be obtained by using actual shrimp. However, if you have it on hand, we recommend that you add it to the mixture. Tom yum goong paste is a concentrated blend of flavours that uses lemongrass, lime, and shrimp. Garlic and Ginger powder provide savoury flavours. You can substitute with fresh ginger and garlic. Alternatively, you can also use the ginger and garlic paste.

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.

Add 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 into the grinder. Grind until the fish’s colour becomes uniform. Transfer the fish cake mix into a large mixing bowl. Add the chopped spring onions and parsley to the mixing bowl.

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 the cooking oil into a preheated pan on medium-low heat. Place the Thai fish cakes on the pan and spread them out evenly. Fry the fish cake for four minutes on each side, then fry for another three minutes on each side, or until golden brown. Close the pan with a lid or cover with a foil while frying the fish cake. Enjoy the delicious and nutritious fish cake with the dipping sauce.

Make the dipping sauce: lime juice, rice vinegar, dark soy sauce, and sesame seed oil. Then, stir the ingredients to mix.

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 relatively firm, making it ideal for making fish cakes that hold their shape. 

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 simple 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 butter rolls, buttered toasts, or soft buns. 

How to Store and Reheat Thai Fish Cakes?

Thai fish cake can be stored in an airtight container in the fridge for two to three days. Make sure the Thai fish cakes have cooled to room temperature before refrigerating to prevent condensation. Reheating the fish cake is best done on the stovetop in a pan. Add 1/2 teaspoon of cooking oil to the pan and set the heat to medium-low. Place the fish cake on the pan and reheat for three to four minutes on each side. If you are in a rush and waiting for quick bites, place the fish cakes on a plate, cover it with a microwave-safe lid, and microwave for two to three minutes.

The uncooked fish cake can be stored in the deep fridge for up to three to four months. If there are many batches of fish cake, separate them with parchment paper or keep them in separate, freeze-proof packets. This is a convenient way to enjoy the fish cake over time. 

The uncooked fish cake should be completely thawed before cooking or frying. The centre of the fish cake may not be fully cooked if it hasn’t thawed properly. Once defrosted, add three tablespoons of cooking oil to a pan, set the heat to medium-low, and fry the fish cake for four minutes on each side, then an additional three minutes on each side.