Thai Fish Cakes: The Ultimate Street Food You Must Try

Thai Fish Cakes have always had a special place in my heart. When I first started Just Thai Recipes, I never imagined how much this humble little snack would connect me to people all around the world. My story began years ago when I took my first trip to Thailand. I remember walking through a busy Bangkok street market, the air filled with sizzling sounds and spicy aromas. There were vendors everywhere, each with a small frying pan, flipping golden fish cakes that smelled absolutely irresistible. I was hooked right then and there.

When I came back home, I missed that flavor so much that I began experimenting in my tiny kitchen, trying to recreate what I had tasted. That experiment turned into an obsession, which slowly became Just Thai Recipes. This blog was born out of love for Thai food and a desire to share authentic, easy-to-follow recipes that bring the flavors of Thailand right into your home kitchen. Every recipe I post comes from either a traditional Thai method I’ve learned from locals or my own experience trying to get that same beautiful balance of spicy, salty, and fresh flavors.

This Thai Fish Cakes recipe is one that I make over and over again, and I can say it’s as close to the authentic street food version as you can get without jumping on a plane. It’s simple, quick, and bursting with flavor. Whether you call it the Thai fish cakes recipe, authentic Thai fish cakes, or the kind you’ve seen on TV with Jamie Oliver or Rick Stein, I promise this one will win your heart. In this article, I’ll show you how to make perfectly tender Thai Fish Cakes with a crisp edge, plus all my favorite tips, variations, and serving ideas that make them shine.

So grab your apron, and let’s dive right in to making these delicious little bites that have become a global favorite.

Table of Contents

Table of Contents

Ingredients

To make the most delicious Thai Fish Cakes, you don’t need a long grocery list, but you do need a few key items that bring that signature Thai flavor together. Here’s everything you’ll need:

• 1 lb (500g) white fish fillets, skinless and pin boned, cut into chunks. I like to use cod, snapper, or tilapia since they’re mild and hold together well.
• 3 tablespoons red curry paste. Choose a Thai brand like Mae Ploy or Maesri for authentic flavor.
• 1 tablespoon chopped cilantro or coriander leaves, for that fresh herbal aroma.
• 1 tablespoon fish sauce, or soy sauce if you want a milder alternative.
• 1 tablespoon lime juice, freshly squeezed for brightness.
• 1 egg, to help bind the mixture.
• 1/4 cup (40g) rice flour, or cornstarch if that’s what you have on hand. This keeps the texture light and slightly springy.
• 6 green beans, finely sliced, which add a little crunch and color.
• 4 to 6 tablespoons oil, vegetable, canola, or sunflower oil works best for frying.

To Serve

• Sweet chili sauce, a must-have for dipping.
• Cilantro leaves and lime wedges for garnish.

Ingredient Notes and Swaps

If you want to make a Salmon Thai Fish Cake, swap half or all of the white fish for fresh salmon. It adds a richer taste and a beautiful pink tone. For a more comforting twist, some people make Thai fish cakes with potato, which adds a creamy texture. It’s not traditional, but it’s fun to experiment with. If you prefer a milder flavor, reduce the red curry paste slightly or use a less spicy brand.

Step-by-Step Instructions

Making Thai Fish Cakes is simple once you know the technique. The key is getting the texture just right, so the cakes are tender inside and crisp on the outside.

Step 1: Prepare the fish mixture
Place your fish chunks, red curry paste, chopped cilantro, fish sauce, lime juice, and egg into a food processor. Pulse until the fish is finely minced and turns into a smooth paste. You want it sticky and slightly glossy. This is what gives the fish cakes their signature bounce when you bite into them.
If you’d like to see how professionals blend and shape the mixture, check out this great guide from RecipeTin Eats on making Thai Fish Cakes. It shows you exactly how the texture should look before frying.

Step 2: Add the flour and beans
Transfer the fish paste to a mixing bowl. Stir in the rice flour and the finely sliced green beans. Mix well until everything is evenly incorporated. The mixture should feel thick enough to hold its shape, but not dry. If it feels too wet, add a tiny bit more flour.
For an even more authentic touch, you can look at Pailin from Hot Thai Kitchen’s tutorial on Thai Fish Cakes, where she explains how Thai cooks balance flavor, spice, and texture perfectly.

Step 3: Shape the patties
Use a 1/4 cup measure or an ice cream scoop to portion the mixture. Wet your hands slightly to keep it from sticking, then shape each scoop into a patty about 1 centimeter thick. Set them aside on a plate.

Step 4: Heat the oil
Pour just enough oil into a skillet to cover the base, about four tablespoons. Heat it over medium-high heat until it shimmers. You can test it by dropping a small bit of mixture in the pan; it should sizzle immediately.

Step 5: Fry the fish cakes
Place the patties into the hot oil and cook for about two minutes per side. They should turn a deep golden brown. Flip carefully using a spatula, and let the other side cook evenly. Once they’re done, transfer them to a paper towel-lined plate to drain the excess oil.

Step 6: Serve and enjoy
Arrange the Thai Fish Cakes on a plate, garnish with cilantro leaves, and serve with lime wedges and a bowl of sweet chili sauce. These are perfect as a snack, appetizer, or even a main dish with jasmine rice or Thai fried rice on the side.

If you’ve ever tried the Thai fish cakes Gordon Ramsay version or seen the Hairy Bikers’ Thai fish cakes, you’ll notice they all have slight variations. But this one stays true to authentic Thai street style, quick, aromatic, and full of life.

Tips and Tricks

Thai Fish Cakes might look simple, but there are a few small details that make all the difference between average and absolutely perfect. Here are my favorite tried-and-true tips from years of cooking them at home.

1. Use very cold fish for the best texture.
The secret to that slightly bouncy, springy texture you find in authentic Thai fish cakes is cold fish. The colder the fish, the easier it is to blend it into a smooth paste without turning it mushy. I like to cut the fish into chunks and pop them into the freezer for ten minutes before blending.

2. Don’t over-process the mixture.
It’s easy to think smoother means better, but if you blend for too long, you can lose that delicate bite. Stop blending as soon as the paste looks even and sticky.

3. A small splash of oil on your hands prevents sticking.
When shaping the patties, lightly coat your palms with a bit of vegetable oil. It keeps the mixture from sticking and helps shape them neatly.

4. Get your oil temperature just right.
You want the oil hot enough to sizzle but not so hot that the cakes burn before cooking through. A medium-high heat works best. You can test it by dropping a small piece of the mixture into the oil. It should bubble gently and turn golden in about 10 seconds.

5. Avoid crowding the pan.
Fry the cakes in batches, giving them room to brown evenly. If the pan is overcrowded, the temperature drops and the cakes end up soggy instead of crisp.

6. Drain properly after frying.
Once the Thai Fish Cakes are done, transfer them to a plate lined with paper towels. Let them rest for a minute to remove extra oil. This helps keep their outer crust crunchy while the inside stays juicy.

7. Make them ahead for easy entertaining.
You can shape the cakes ahead of time and keep them covered in the refrigerator for up to a day before frying. They hold their shape beautifully and make last-minute cooking so easy when guests arrive.

Variations

One of the best things about Thai Fish Cakes is how flexible they are. You can take the same base recipe and give it a whole new twist depending on what you’re craving or what’s in your fridge. Here are a few delicious ideas.

1. Salmon Thai Fish Cakes
If you love the rich flavor of salmon, try swapping half or all of the white fish with fresh salmon. The natural oils in salmon keep the cakes extra moist and flavorful. The color turns slightly pinkish, and the taste feels more indulgent.

2. Thai Fish Cakes with Potato
For a milder, more comforting version, add some mashed potato to the mixture. It makes the cakes softer and more filling, perfect for those who prefer less spice. If you’re serving them to kids or people new to Thai food, this version is a crowd-pleaser.

3. Spicy Lemongrass Fish Cakes
For an aromatic kick, add one finely chopped lemongrass stalk and a few kaffir lime leaves to the mixture. These ingredients add a beautiful citrus note and a bit of fragrance that makes the dish even more authentic.

4. Thai Fish Cakes with Shrimp
Mix in a handful of chopped shrimp for texture and flavor. The combination of shrimp and white fish gives a more complex taste and looks pretty when you bite into it.

5. Baked Thai Fish Cakes
If you want to skip frying, you can bake the fish cakes in the oven at 400°F for about 15 minutes, flipping halfway through. The texture is slightly different, but they’re still tasty and lighter on oil.

6. Thai Fish Cake Sliders
For a fun twist, tuck the fish cakes into small slider buns with lettuce, cucumber, and a drizzle of sweet chili sauce. It’s an easy party appetizer that everyone will love.

7. Vegan Thai Fish Cakes
Although it sounds unusual, you can make a plant-based version by replacing fish with mashed chickpeas and nori seaweed flakes. It captures the same umami flavor and texture while being completely vegan-friendly.

Nutrition and Health Benefits

Thai Fish Cakes might be fried, but they’re still a relatively light dish packed with protein and nutrients. Here’s a closer look at why they can be part of a balanced meal.

Calories and Macronutrients
A serving of about four fish cakes typically contains around 250 to 300 calories, depending on the type of fish and how much oil is absorbed during frying. You’ll get roughly 25 grams of protein, 10 to 12 grams of fat, and only a small amount of carbohydrates, especially if you use rice flour instead of potato.

Rich in Protein
Fish is one of the best sources of lean protein. It helps build muscle, supports metabolism, and keeps you full longer. White fish like cod or snapper are especially low in fat and high in essential amino acids.

Healthy Fats
If you use salmon, you’ll get a good dose of omega-3 fatty acids, which support heart health and brain function. Even when fried, the cakes can still be nutritious if you choose a healthy oil like canola or sunflower.

Micronutrients from Herbs and Spices
The red curry paste, lime juice, and cilantro add more than just flavor. They bring antioxidants and vitamins like vitamin C, which boost immunity and digestion. Lime juice also helps balance the richness of the fish, making each bite feel light and fresh.

Low in Carbs and Gluten-Free
Since this recipe uses rice flour instead of wheat flour, it’s naturally gluten-free. That makes it a great choice for anyone avoiding gluten or refined carbs.

Balanced with Sides
When you serve Thai Fish Cakes with jasmine rice or a light cucumber salad, you create a well-rounded meal that covers all major food groups. The combination of spicy, tangy, and fresh elements also helps you feel satisfied without overeating.

Make-Ahead, Storage and Freezing

One of the reasons I love making Thai Fish Cakes is how convenient they are. You can prepare them in advance, store them easily, and even freeze them for busy days. They keep their texture and flavor really well if handled the right way.

1. Making Ahead
You can prepare the mixture up to a day in advance. Once it’s ready, shape the patties, place them on a plate, and cover them tightly with plastic wrap or a lid. Keep them in the refrigerator until you’re ready to cook. The flavors actually deepen a bit when the mixture rests overnight, especially the curry and lime.

If you plan to make them for a party or family dinner, this step will save you a lot of stress. All you’ll have to do later is heat the oil and fry them fresh. It’s one of my favorite time-saving tricks.

2. Storing Cooked Fish Cakes
If you have leftovers, store them in an airtight container lined with paper towels to absorb excess moisture. They can stay in the refrigerator for up to three days. When reheating, use a skillet over medium heat with just a touch of oil. This helps bring back their crisp exterior without drying them out. Avoid microwaving them, as it can make the texture rubbery.

3. Freezing Instructions
These Thai Fish Cakes freeze beautifully. To freeze, arrange the uncooked patties on a baking sheet and freeze them until solid. Once frozen, transfer them into a resealable freezer bag or container with a piece of parchment paper between each one. They’ll keep for up to two months.

When you want to cook them, there’s no need to thaw completely. Just let them sit out for about 15 minutes before frying or baking. You can also freeze already-cooked fish cakes. In that case, wrap them tightly and reheat in the oven at 375°F until warm and crisp again.

4. Meal Prep Tip
If you’re into meal prepping, you can double the recipe, cook half, and freeze the rest for later. It’s an easy way to have a ready-to-cook Thai-style meal waiting for you during the week.

Common Mistakes to Avoid

Even though this recipe is simple, there are a few things that can go wrong if you’re not paying attention. Here are the most common mistakes I’ve seen people make when preparing Thai Fish Cakes, along with how to fix them.

1. Using the wrong kind of fish
Not all fish work equally well for this recipe. You need a firm white fish that blends into a smooth paste but doesn’t turn mushy. Fish like cod, snapper, tilapia, or even haddock are great. Avoid oily fish like mackerel or sardines because their strong flavor can overpower the other ingredients.

2. Over-blending the mixture
It’s tempting to keep the food processor running, but blending too long makes the fish paste too soft and sticky. You only need to pulse until everything is just smooth enough to hold together.

3. Oil that’s too hot or too cool
Temperature control is key. If your oil is too hot, the outside burns before the inside cooks. If it’s too cool, the cakes soak up too much oil and turn greasy. Medium-high heat is perfect for frying fish cakes evenly.

4. Skipping the resting step
Once you’ve shaped the patties, let them rest for five to ten minutes before frying. This helps them hold their shape and prevents breaking apart in the pan.

5. Overcrowding the pan
I know it’s tempting to fry everything at once, especially when you’re hungry, but resist the urge. Too many cakes in the pan at once lower the oil temperature and lead to uneven cooking. Fry them in batches for the best results.

6. Forgetting to season
Fish sauce adds saltiness and umami, but if your curry paste is mild, you may need an extra pinch of salt or a splash of lime to brighten the flavor. Always taste a small test patty before frying the full batch.

Cultural and Historical Background

Thai Fish Cakes, or Tod Mun Pla, are one of Thailand’s most loved street foods. You can find them sizzling in open-air markets, served hot with sweet chili dipping sauce and fresh herbs. The name Tod Mun means “fried round thing,” which perfectly describes the dish.

These cakes have roots that go back generations. In Thailand, they’re often made from snakehead fish or tilapia, freshly caught and ground into a paste with red curry, kaffir lime leaves, and long beans. Each region adds its own twist. In the south, for example, the curry paste tends to be spicier and richer with turmeric and galangal. In the central regions, you’ll find milder versions served with cucumber relish.

What’s beautiful about Thai Fish Cakes is that they show how Thai cuisine balances flavor. The salty fish sauce, spicy curry paste, tangy lime, and fresh herbs all work together to create harmony in every bite. That sense of balance is what defines Thai cooking it’s not just about heat but about layers of taste.

When Thai immigrants began sharing their food abroad, dishes like Pad Thai and Green Curry became popular first, but Tod Mun Pla quickly followed. People loved how simple it was to make, and it became a favorite appetizer in Thai restaurants worldwide.

Even celebrity chefs like Rick Stein, Jamie Oliver, and Gordon Ramsay have made their own versions. Each adds their flair, but the essence remains the same golden, crisp, flavorful, and deeply satisfying.

Thai Fish Cakes represent more than just food. They carry the spirit of Thai culture warmth, creativity, and community. In Thailand, food isn’t just eaten, it’s shared, often cooked together, laughed over, and enjoyed slowly. These fish cakes capture that feeling perfectly.

Serving Suggestions

Thai Fish Cakes are incredibly versatile, and that’s one of the reasons people love them so much. They can be served as a quick snack, a party appetizer, or even as the star of a full meal. However you choose to enjoy them, the key is pairing them with sides and flavors that complement their bold, spicy taste.

1. With Sweet Chili Sauce and Fresh Herbs
The most classic way to serve Thai Fish Cakes is with a side of sweet chili sauce. The sauce brings a sweet and tangy balance that pairs beautifully with the spicy red curry flavor in the fish cakes. Garnish with fresh cilantro or coriander leaves, a squeeze of lime juice, and maybe a few cucumber slices to cool the palate.

2. Over Jasmine Rice
Turn your Thai Fish Cakes into a full meal by serving them over warm jasmine rice. The mild, floral aroma of the rice soaks up the rich flavors of the fish cakes perfectly. You can also drizzle a bit of extra fish sauce or soy sauce over the top for added umami.

3. Thai Fish Cakes with Noodle Salad
If you want something refreshing, pair your Thai Fish Cakes with a light noodle salad. Toss thin rice noodles with shredded carrots, cucumbers, bean sprouts, and a simple lime dressing. The crunch of the vegetables with the warm fish cakes creates a beautiful contrast.

4. With Thai Fried Rice
For a heartier option, serve them alongside Thai Fried Rice. The salty, savory rice balances the spiciness of the Thai Fish Cakes, and it’s a great way to make the meal more filling.

5. Party-Style Mini Fish Cakes
You can make smaller versions of Thai Fish Cakes and serve them on a platter with toothpicks. They make the perfect finger food for parties or family gatherings. Add lime wedges on the side for guests who like an extra zing.

6. In a Sandwich or Wrap
Believe it or not, Thai Fish Cakes taste amazing tucked into a sandwich or wrap. Add some lettuce, sliced cucumber, and a spoonful of sweet chili mayo for a fun, modern twist.

7. With Thai Cucumber Relish
In Thailand, fish cakes are often served with a light cucumber relish made from sliced cucumbers, shallots, vinegar, and sugar. It’s cool, crisp, and helps balance the richness of the fried cakes.

However you serve them, Thai Fish Cakes always bring joy to the table. Their golden color, fragrant aroma, and bright flavor make every meal feel special.

When people fall in love with Thai Fish Cakes, they often explore similar recipes and variations. These related ideas show just how popular and diverse this dish has become across the world.

1. Thai Fish Cakes Recipe

This is the core search term for home cooks who want to make authentic Thai Fish Cakes from scratch. Everyone loves discovering how easy it actually is once you know the balance of ingredients and how to handle the fish paste properly.

2. Thai Fish Cakes Jamie Oliver

Jamie Oliver’s version of Thai Fish Cakes adds his signature rustic touch, often using simple ingredients that are easy to find. He focuses on home-style cooking that stays true to Thai flavors without being intimidating.

3. Thai Fish Cakes Rick Stein

Rick Stein’s take on Thai Fish Cakes comes from his deep love for Southeast Asian cuisine. He often uses freshly ground curry paste and local herbs to bring authenticity. His version is a little more traditional and closer to what you’d find at a Thai street market.

4. Thai Fish Cakes Hairy Bikers

The Hairy Bikers’ approach to Thai Fish Cakes is all about comfort food. They like to make the cakes a little chunkier and serve them with hearty sides. Their style proves how flexible this dish really is.

5. Authentic Thai Fish Cakes

When people search for authentic Thai Fish Cakes, they want that original flavor you get from Thai markets spicy, aromatic, and full of life. Authenticity comes from using real Thai curry paste, fish sauce, lime juice, and fresh herbs, which bring depth and harmony to the dish.

6. Thai Fish Cakes Gordon Ramsay

Gordon Ramsay’s version of Thai Fish Cakes highlights technique and presentation. He’s known for emphasizing texture crisp on the outside, tender inside and he often pairs them with elegant dipping sauces.

7. Thai Fish Cakes with Potato

This version is for those who prefer a creamier and less spicy take on the dish. The potato adds a soft texture and mildness that balances the curry paste beautifully.

8. Salmon Thai Fish Cakes

Salmon Thai Fish Cakes are a modern favorite. They bring a slightly richer flavor and a touch of color that makes the dish look as good as it tastes.

All these versions celebrate the same idea a flavorful, comforting Thai Fish Cake that brings joy with every bite. Whether it’s the street-style version from Bangkok or a chef-inspired version from TV, this dish continues to win hearts everywhere.

Conclusion

There’s something magical about Thai Fish Cakes. Every time I make them, I’m reminded of that first moment standing by a Bangkok street vendor, watching those golden patties sizzle in the pan. They’re simple to make yet taste like something you’d get in a restaurant. The spicy curry paste, the fresh herbs, and the tang of lime create an unforgettable balance of flavors.

What I love most about Thai Fish Cakes is their flexibility. You can enjoy them as an appetizer, a quick snack, or even the centerpiece of a full meal. They freeze well, reheat easily, and pair beautifully with so many sides. It’s one of those recipes that never fails to impress, even if you’ve made it dozens of times.

If you’ve never made Thai Fish Cakes before, this is your sign to try. Once you taste that crispy edge and tender, flavorful center, you’ll understand why they’re such a beloved part of Thai cuisine.

Make a batch this week, share them with your family, or serve them at your next get-together. You might just find yourself making them again and again, the same way I do.

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