Best 7 Thai Fish Cakes Recipes

Embark on a culinary journey to the vibrant streets of Thailand and discover the irresistible flavors of Thai fish cakes. These delectable patties, known as Tod Mun Pla in Thai, embody the perfect balance of savory, sweet, and tangy flavors, creating an unforgettable taste sensation. Made with a blend of minced fish, aromatic herbs, and a symphony of spices, Thai fish cakes are a symphony of textures, crispy on the outside and tender on the inside. Served with a delectable sweet chili sauce, they make a perfect appetizer, snack, or main course. Indulge in the authentic flavors of Thailand with our curated collection of Thai fish cake recipes, ranging from traditional to contemporary variations. Explore the vibrant flavors of Tod Mun Pla Nuea Yang, featuring grilled fish cakes infused with the smokiness of charcoal, or delve into the aromatic depths of Tod Mun Pla Samun Prai, where aromatic herbs and spices dance together in a harmonious blend. Discover the secrets of creating the perfect crispy coating with our Phak Wan Tod Mun Pla recipe, where emerald green leaves embrace tender fish cakes, or tantalize your taste buds with the tangy and refreshing flavors of Tod Mun Pla Neung, where lemongrass and chili peppers create a lively interplay of flavors. Whichever recipe you choose, be prepared to embark on a culinary journey that will transport your taste buds to the bustling streets of Thailand.

Let's cook with our recipes!

OVEN BAKED THAI STYLE FISH CAKES

Oven Baked Thai Style Fish Cakes image

I found this while looking for recipes to use all the fish we've been catching. It's similar to Russ's Crab Cakes he makes and just as good. We cooked ours in a little oil in a pan 9no oven) but have submitted the original recipe.

Provided by JustJanS

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups mashed potatoes, cooled, JUST potato
500 g cooked fish fillets, any white fish will do
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon finely chopped fresh coriander root
1 small red chile, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed
1/2 cup plain flour
1 egg, lightly whisked
1/2 cup breadcrumbs

Steps:

Spray a baking tray with spray oil.
In a mixing bowl combine first 7 ingredients. Mix well.
Divide into 8 equal round cakes.
Coat with flour, then dip in egg and finally coat with the crumbs.
Place cakes on prepared tray; chill for 10 minutes.
Meanwhile preheat oven to 190c.
Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.

SPICY THAI FISH CAKES

Spicy Thai Fish Cakes image

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Provided by PetsRus

Categories Lunch/Snacks

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

Ingredients

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

Steps:

Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
Remove from the food-processor bowl to another dish.
Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
Leave them in the fridge, covered, to firm up for an hour or more.
When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
Drain on paper kitchen towel.
Serve with a Thai dipping sauce**There several recipes on the site.

THAI FISH CAKES WITH CUCUMBER RELISH

Thai Fish Cakes With Cucumber Relish image

Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.

Provided by Jonnymaroc

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Steps:

1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5

FISH CAKES - THAI SALMON

Fish Cakes - Thai Salmon image

Make and share this Fish Cakes - Thai Salmon recipe from Food.com.

Provided by mell_2

Categories Thai

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (200 g) cans pink salmon, drained
2 eggs, beaten
2 teaspoons chilies, seeds removed, chopped
4 tablespoons coriander, chopped
4 tablespoons fine shredded coconut
1 teaspoon five-spice powder
2 kaffir lime leaves, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying

Steps:

Remove any large bones from salmon.
Process all ingredients (apart from oil) in food processor until smooth.
Refrigerate the fish mixture for 15 minutes for easier handling.
Form the mixture into small cakes.
Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

Nutrition Facts : Calories 166.6, Fat 10, SaturatedFat 2.4, Cholesterol 105.2, Sodium 234.2, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 15.8

THAI FISH CAKES

Thai Fish Cakes image

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

Steps:

Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
Shape mixture into patties, and dust with flour.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

THAI FISH CAKES

THAI FISH CAKES image

Categories Fish Side

Yield 3

Number Of Ingredients 11

Ingredients

300 g White Fish Fillets, Uncooked
2 Spring Onion, Chopped
1 Egg, Lightly Beaten
2 tbsp Corn Flour
1 tbsp Fish Sauce
2 tbsp Coriander Leaves, Chopped
2 tbsp Red Curry Paste
1 -2 Red Chilli
50 g Green Beans, Chopped
Oil for fry
Salt to taste

Steps:

Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside Continue Reading Thai Fish Cakes Recipes: http://recipes.sandhira.com/thai-fish-cakes.html

THAI FISH CAKES

Thai Fish Cakes image

Make Thai Fish Cakes at home, Thai recipe for Thai Fish Cakes with Sandhira Khana Khazana recipes http://recipes.sandhira.com/thai-fish-cakes.html

Provided by Sandhi R.

Categories Thai

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

300 g white fish fillets, Uncooked
2 spring onions, Chopped
1 egg, Lightly Beaten
2 tablespoons cornflour
1 tablespoon fish sauce
2 tablespoons coriander leaves, Chopped
2 tablespoons red curry paste
1 -2 red chili pepper
50 g green beans, Chopped
oil, for fry
salt

Steps:

Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
Step 4: Serve hot with chili sauce.

Tips:

For the best results, use fresh, flaky fish fillets. Any white-fleshed fish will work, but cod, haddock, and tilapia are good choices.
Be sure to remove all of the skin and bones from the fish before cooking.
Process the fish in a food processor until it is finely minced. This will help the fish cakes to hold together.
Add plenty of herbs and spices to the fish cakes for flavor. Good choices include cilantro, basil, ginger, and lemongrass.
Don't overcook the fish cakes. They should be cooked until they are just opaque in the center.
Serve the fish cakes with a dipping sauce, such as sweet chili sauce or tamarind sauce.

Conclusion:

Thai fish cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be served as a quick and healthy meal. With their combination of fresh herbs, spices, and flaky fish, Thai fish cakes are sure to please everyone at your table.

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