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Heat up your Summer with Spicy Thai Fish Cakes

With the warmer weather in the looming horizon, individuals are eager to bring their larger cooking appliances out of hibernation. Items like barbecues and smokers return to backyard essentials, and the aroma of savoury foods waft through neighbourhoods. Warmer temperatures also instigate social gatherings, as individuals are eager to get together and spend quality time outside. If you are looking to impress your friends this summer, present some Spicy Thai Fish Cakes (Tod Mun Pla) at your next outdoor social function.

Calories: 75 serving | Serving size: 40 Cakes


Spicy Thai Fish Cakes (Tod Mun Pla) originate from Thailand, and are typically served as an appetizer. They are composed of red curry paste, yard beans, lime leaves, ginger, cilantro, garlic, soy sauce and canola oil, and are usually prepared with a tender white fish, such as haddock or cod. If you have never prepared this meal, purchase a store-bought Thai Red Curry Paste from your local grocery store to save time. 

  • ¼ cup of Cilantro roots, sliced
  • ¼ cup of Ginger, minced
  • 2 tablespoons of Garlic, minced
  • 10 Lime Leaves, thinly sliced
  • 3 tablespoons of Red Curry Paste (store-bought)
  • 1 tablespoon of Soy sauce
  • 1 tablespoon of Canola oil
  • ½ a teaspoon of White pepper
  • 350 grams of White fish fillets (haddock or cod), minced
  • 1 Egg, shell removed
  • 1 cup of Yard beans, thinly sliced (you can substitute green beans if you cannot find yard beans)

Dipping Sauce:

  • 1 seedless cucumber
  • 1 tablespoon of red onion, finely diced
  • 1 teaspoon of white vinegar
  • ½ cup of sweet chili sauce
  • 1 tablespoon of peanuts, crushed


  • Large mixing bowl
  • Sharp knife, for slicing
  • Large Wok pan
  • Metal Slotted Spoon
  • Measuring Cups
  • Measuring Spoons


  • First, combine cilantro roots, ginger, garlic, lime leaves, red curry paste, soy sauce, canola oil and white pepper into large mixing bowl. Stir these ingredients well, and add the egg to help the ingredients stick together.
  • Next, add the minced white fish fillets and yard long beans into your mixing bowl. Then, cover and refrigerate the ingredients for an hour, to help the mixture marinate.
  • Then, take the mixture out of the refrigerator, and use your hands to shape the mixture into one-inch balls. Now, flatten these balls into little pancakes with the palm of your hand, and place them on a lined baking sheet. 
  • Now, add two cups of canola oil into your large wok pan, and set the heat on high. Once the oil heats up, reduce the temperature to medium, and begin frying your cakes. Depending on the size of your frying pan, include between seven to fifteen fish cakes, and use your slotted metal spoon to carefully place the fish balls into the hot oil; deep fry until they brown and sizzle. This typically takes between two to three minutes. 
  • Next, use your slotted spoon to transfer the cakes from your Wok onto a plate. It is recommended that you line the plate with paper towel, to absorb excess oil. 
  • Repeat these steps until all of your fish cakes have been cooked.

Serve with sweet chili sauce (for dipping).

Jerri Lyons | Contributing Writer

Spring 2024

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