Tod Mun Pla Grai

Thai Fishcakes

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

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


  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.