Thai Fish Cakes in the UK: what it is, how to order it, where to find it
Quick answer
Thai fish cakes (tod mun pla) are springy, bouncy patties of pounded fish, red curry paste, long beans and lime leaf, deep-fried and served with a sweet cucumber relish. A popular Thai starter, they are distinctive for their bouncy texture and the aromatic curry-and-lime-leaf flavour, quite different from a Western fish cake.
Calories and nutrition
- Calories
- 320
- Protein
- 24 g
- Carbs
- 12 g
- Fat
- 20 g
- Salt
- 1.8 g
250–410 kcal
Portion: Four fish cakes, about 150 g.
Deep-fried; high in protein. The relish is nearly calorie-free.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What they are
White fish is pounded or blended with red curry paste, fish sauce and egg until it becomes a sticky, elastic paste, mixed with finely sliced long beans and shredded kaffir lime leaf, formed into small flat patties and deep-fried. The signature is the springy, bouncy texture, achieved by working the fish paste until the proteins bind, and the aromatic hit of curry paste and lime leaf. They are served with ajad, a sweet-sour cucumber, shallot and chilli relish, often with crushed peanuts. They are a world away from a British potato-and-flake fish cake.
How to judge them
They should be bouncy and springy, not dense or mushy, fragrant with curry paste and lime leaf, crisp outside, with the long beans giving little crunches. A soft, bland, bready fish cake is the low end. The bounce is the test of proper technique. The cucumber relish should be sharp and fresh to cut the richness.
How to eat them
As a starter, four to six pieces to share, dipped in the cucumber relish. The relish is part of the dish. They are one of the more distinctive Thai starters and a good sign of a kitchen making things from scratch.
Where it is done well in the UK
Thai restaurants making their own fish paste. The list below shows areas with the most Thai restaurants.
How to order it
Order Thai fish cakes as a starter; they should be springy and bouncy, fragrant with curry paste and lime leaf, not dense or bready. The cucumber relish is part of the dish. Four to six to share.
Where it's done well
UK councils with the most thai fish cakes specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve thai fish cakes near you.
Make it at home
Serves 4 · 40 min
Ingredients
- 400 g skinless white fish fillet
- 2 tbsp red curry paste
- 1 tbsp fish sauce, 1 egg
- 4 long beans, finely sliced
- 4 kaffir lime leaves, shredded
- oil for frying
- ajad: cucumber, shallot, chilli, 3 tbsp vinegar, 1 tbsp sugar
Method
- Blend the fish with the curry paste, fish sauce and egg to a sticky paste, then beat it against the bowl until springy.
- Mix in the long beans and lime leaf.
- Wet your hands and form small flat patties.
- Deep-fry at 180°C until golden and cooked, and serve with the cucumber relish.
Working the fish paste until elastic gives the signature bounce; do not skip it. Fresh lime leaf is essential.