Thai Fish Cakes w/ Sweet & Spicy Sauce

A beloved Thai street food classic, these fish cakes — known as Tod Mun Pla — combine the bold flavors of red curry, kaffir lime leaves, and tender white fish into perfectly crisp, golden patties. Lightly spiced and incredibly aromatic, they strike a beautiful balance between texture and taste, with long beans adding a satisfying crunch in every bite.

Served alongside a sweet and spicy dipping sauce made with chili, vinegar, and cucumber, these fish cakes offer a symphony of contrasting flavors — savory, tangy, and just the right touch of heat. Whether served as an appetizer or part of a Thai-style feast, they bring the vibrant, fresh spirit of Thailand right to your table.

This authentic recipe was shared with Chef’s Pencil by Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok, who teaches the art of Thai cuisine and traditional street foods.

Thai Fish Cakes with Sweet & Spicy Sauce

Chef Lyn

Crispy, fragrant, and bursting with flavor, these Thai fish cakes are blended with red curry paste, kaffir lime leaves, and long beans, then paired with a sweet and spicy dipping sauce for the perfect balance of heat and freshness.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Thai

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Fish Cakes:

• 250 g fish paste (knifefish or similar firm white fish)
• 50 g red curry paste
• 1 egg
• 5 pieces Kaffir lime leaves finely sliced
• 90 g long beans thinly sliced (about 1 cup)
• 2 tsp sugar
• 2 tsp chicken powder (or bouillon)
• vegetable oil for frying

For the Dipping Sauce:

• 1 cucumber finely diced
• 3 red chilies thinly sliced
• 2 shallots thinly sliced
• 3 tbsp vinegar
• 200 g sugar
• 100 ml water

Instructions

 

For the Fish Cakes:

• In a mixing bowl, combine the fish paste, egg, red curry paste, kaffir lime leaves, long beans, sugar, and chicken powder. Mix well until fully incorporated.
• Shape the mixture into small balls, then flatten each one to about ½ cm thick (0.2 inch)
• Heat vegetable oil in a pan over medium heat. Once hot, carefully add the fish cakes.
• Carefully drop the fish cake patties into the hot oil. Fry them until both sides are cooked through, golden brown, and crispy.
• Remove the fried fish cakes and let them drain on a wire rack or paper towels to remove excess oil.
  
• Arrange on a plate and serve warm with the dipping sauce.

For the Dipping Sauce:

• Prepare the vegetables: smash the chili, slice the shallots, and set aside.
• In a small pot, combine sugar, water, and vinegar. Bring to a boil, then remove from heat and let cool completely.
• Add the smashed chili to the cooled syrup and stir until well combined.
• Stir in the thinly sliced bird’s eye chilies, thinly sliced shallots, and thinly diced small cucumber pieces.
• Taste and adjust the flavor, balancing sweet, sour, and salty notes to your liking.

Notes

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Chef Lyn

A true authority on Thai cuisine, Chef Lyn brings over 15 years of culinary experience from some of the world’s most respected kitchens. She spent six years at Gaggan in Bangkok, the Michelin-starred restaurant that topped Asia’s 50 Best Restaurants from 2015 to 2018. There, she honed advanced techniques and modern presentations while remaining deeply rooted in the rich traditions of Thai cooking. Now a chef instructor at Siam Culinary Academy, Chef Lyn is dedicated to passing on her expertise to the next generation of Thai chefs. Her structured yet approachable teaching style blends practical kitchen skills with contemporary plating and a deep understanding of Thai ingredients. With a background that spans fine dining, menu development, and international chef training, Chef Lyn ensures her students graduate with the confidence and mastery to cook Thai cuisine at a professional level.