Tod Mun Pla Grai

Thai Fishcakes


This well-loved street food snack is quick and easy to prepare. In Thailand, knifefish or featherback is used, but if this is not available, snapper or any other fish with firm, white flesh can be used. These light and fluffy fishcakes are packed with flavour and are enjoyed with a special cucumber and peanut sauce.


  • 1 quantity red curry paste
  • 500 g knifefish or featherback fillet, minced
  • 70 g egg, beaten
  • 3 tablespoons fish sauce (nam pla)
  • 1 sprig coriander leaves, chopped
  • 1 tablespoon chopped palm sugar or brown sugar
  • 80 g long beans, thinly sliced
  • cooking oil for deep-frying

Special Chilli Sauce

  • 200 g sugar
  • 2 teaspoons salt
  • ½ cup (125 ml) vinegar
  • 2 tablespoons water
  • 5 cloves garlic, peeled and minced
  • 2 red chillies, minced
  • 3 shallots, peeled and thinly sliced
  • 1 cucumber, quartered lengthways and thinly sliced
  • 3 tablespoons chopped peanuts


  1. Prepare the special chilli sauce. In a pot over medium heat, bring the sugar, salt, vinegar and water to a boil. Stir until the sugar is dissolved. Add the garlic, chillies, shallots, cucumber and peanuts. Mix well.
  2. In a bowl, mix the red curry paste and minced fish with the egg, fish sauce, coriander leaves, sugar and long beans. Knead into a soft dough.
  3. Coat your hands with some oil and shape 2 tablespoons of dough into a ball, then flatten it slightly. Repeat until the dough is used up.
  4. Heat the oil for deep-frying in a wok over medium heat. Gently lower the fishcakes into the hot oil and deep-fry until golden brown. Drain well.
  5. Serve the fishcakes with the special chilli sauce.