Thai Fish Patties SERVES : 4 | PREPARATION TIME 15 MINUTES | COOKING TIME 6 MINUTES 

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Thai Fish Patties

ABOUT THE RECIPE 

A favourite at Thai restaurants, these easy to cook Thai fish cakes, called Tod Mun Pla in Thai, are made with fish paste, red curry paste and kaffir lime leaves. 

METHOD 

Skin fish fillet (if any) and clean, pat dry, cut into chunks. In a food processor, add cornstarch, sea salt, water and process fish fillets until smooth, about one minute. You may need to stop the processor once or twice to scrape down the meat to process thoroughly. 
 
Transfer to a big bowl. Using a wooden spoon (I use a pair of chopsticks), stir the fish paste in one direction until the lumps are bouncy. It is important to do the stirring in ONE DIRECTION, this takes about 10 minutes, or the meat won’t turn bouncy. 
 
Add the seasonings, chopped coriander, shredded lime leaves and mix well. Using a greased spoon take a large tablespoonful of fish paste and flatten into a thick disc. 
 
Heat pan and oil over a medium heat, when the oil looks slightly wavy, turn heat down to low. Place fish paste disc/pattie carefully into the oil. 
 
Try not to move patties until the underside has turned golden brown and caramelised, this takes around 3 minutes. Lift and flip patties, and allow the other side to brown. 
 
Serve hot with chilli sauce. 

INGREDIENTS 

200g white fish fillet 
1/2 tsp corn starch 
1/4 tsp sea salt 
2 tsp water 
2 sprigs coriander, finely chopped 
2 lime leaves, rolled up and then shredded 
2 tbsp cooking oil 
1-2 red chilies, thinly sliced, optional 

SEASONINGS 

1/4 tsp fish sauce 
1/2 tsp brown or shaved palm sugar 
1 tbsp red curry paste 
1/8 tsp ground white pepper 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Thai Fish Patties

ABOUT THE RECIPE 

A favourite at Thai restaurants, these easy to cook Thai fish cakes, called Tod Mun Pla in Thai, are made with fish paste, red curry paste and kaffir lime leaves. 

METHOD 

Skin fish fillet (if any) and clean, pat dry, cut into chunks. In a food processor, add cornstarch, sea salt, water and process fish fillets until smooth, about one minute. You may need to stop the processor once or twice to scrape down the meat to process thoroughly. 
 
Transfer to a big bowl. Using a wooden spoon (I use a pair of chopsticks), stir the fish paste in one direction until the lumps are bouncy. It is important to do the stirring in ONE DIRECTION, this takes about 10 minutes, or the meat won’t turn bouncy. 
 
Add the seasonings, chopped coriander, shredded lime leaves and mix well. Using a greased spoon take a large tablespoonful of fish paste and flatten into a thick disc. 
 
Heat pan and oil over a medium heat, when the oil looks slightly wavy, turn heat down to low. Place fish paste disc/pattie carefully into the oil. 
 
Try not to move patties until the underside has turned golden brown and caramelised, this takes around 3 minutes. Lift and flip patties, and allow the other side to brown. 
 
Serve hot with chilli sauce. 

INGREDIENTS 

200g white fish fillet 
1/2 tsp corn starch 
1/4 tsp sea salt 
2 tsp water 
2 sprigs coriander, finely chopped 
2 lime leaves, rolled up and then shredded 
2 tbsp cooking oil 
1-2 red chilies, thinly sliced, optional 

SEASONINGS 

1/4 tsp fish sauce 
1/2 tsp brown or shaved palm sugar 
1 tbsp red curry paste 
1/8 tsp ground white pepper 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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