Table of Contents
Thai fish cakes, known as tod mun pla, are a popular and delicious appetizer enjoyed across Thailand. Making them at home can be a rewarding experience, allowing you to enjoy authentic flavors. This guide provides a step-by-step process to prepare Thai fish cakes from scratch.
Ingredients Needed
- 500 grams of white fish fillet (such as cod or tilapia)
- 2-3 Thai bird’s eye chilies (adjust to taste)
- 2 cloves garlic
- 1 small shallot
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 cup chopped fresh cilantro
- 1 egg
- 1/2 cup tapioca starch or rice flour
- Vegetable oil for frying
Preparation Steps
1. Prepare the Fish
Start by cleaning the fish fillet and cutting it into small chunks. Using a food processor, blend the fish until it reaches a smooth, paste-like consistency.
2. Make the Fish Paste
In the food processor, add the chopped fish, chilies, garlic, shallot, fish sauce, sugar, and white pepper. Blend until well combined and smooth. Transfer the mixture to a bowl.
3. Add Binding and Herbs
Crack the egg into the fish mixture and add the chopped cilantro. Mix thoroughly. Gradually add tapioca starch or rice flour until the mixture becomes firm enough to shape.
4. Shape the Fish Cakes
Wet your hands with water. Take a small portion of the mixture and shape it into round, flat discs about 2 inches in diameter.
5. Fry the Fish Cakes
Heat vegetable oil in a deep frying pan over medium heat. Fry the fish cakes in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Serving Suggestions
Serve hot with sweet chili sauce or a tangy dipping sauce. Garnish with extra cilantro or sliced cucumbers for added freshness. Enjoy your homemade Thai fish cakes as an appetizer or snack!