Thai Fish Cake (Tod Mun Pla)

Want to know a few of our secret recipes so you can enjoy the best Thai food right at home? Well, we’ve decided to add a few of our most sold and asked for dishes so you can replicate our recipes right in your own kitchen.

And for our first recipe, we are going to start with our famous Thai Fish Cakes, or “Tod Mun Pla” in Thai.

There are a few reasons why our fish cakes taste better than most other restaurants. First off is the oil.

Since these are fried, you’re going to taste the oil no matter what. So start with a clean peanut oil. The reason being peanut oil can stand super high heat which means it not only tastes better, but it also lasts longer which makes it cheaper to use in the long run. But of course the number one reason is that it one of the “secrets” to Asian cooking. Try cooking using a different oil, and you’ll notice the difference immediately.

The next important “secret” is using fresh fish paste. We make ours almost daily depending on how much we’re using. Always use the freshest ingredients in Asian cooking and you’ll get much better results. Even when it comes to sauces and pastes.

Okay, enough talking, let’s get down to the cooking.

First get all of your ingredients together and follow the directions as far as the preparation. Total prep time should be less than 10 minutes.

While you’re getting everything prepared, you can start warming up your oil so you’re ready to cook as soon as you’ve assembled the cakes.

Here are the ingredients…

  1. 8 oz fish paste, (you can use store-bought frozen fish paste or make your own)
  2. 1/2 egg, beaten
  3. 2 tablespoons Thai red curry paste, Mae Ploy brand or Maesri brand
  4. 5 snake beans or long beans, thinly sliced
  5. 5 kaffir lime leaves, cut into fine thin strips

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For this recipe you are going to want to make a sort of paste with all of your ingredients. So you’re going to need to combine everything in a bowl and mix them together as well as you can until you get something that resembles a paste. Make sure everything is blended together as best as you can.

Next, take a golf ball sized handful of the paste and and flatten it out like you are making a tasty pie or something similar. Continue until you’ve used all of your paste. You should have around 10 little pies.

Now drop each one into your hot oil and wait until crispy outside. Don’t take you eyes off of them as depending on how hot your oil is, they can fry up quickly. it helps to have a small metal strainer, or just use a pair of chopsticks to take them out of the oil. Let them sit for a minute, preferably on a rack so the excess oil drips off.

Then serve with your favorite garnish. We serve these with a Thai cucumber salad.

And that’s it. we hope you like our recipe and we will be adding more of these soon. Thanks!

And don’t forget, with summer coming to a close, we are having a 50% off sale on all of our frozen drinks before we put our slushie machine in storage for the winter. So take advantage of frozen margaritas and daiquiris while you can. Because when summer is over, so is the special!