Thai Fish Cakes with Cucumber-Peanut Relish

Why You’ll Love This Recipe

• Crispy edges with a springy, bouncy interior—classic Tod Man Pla texture made simple.
• Bold Thai flavors: red curry heat, fragrant kaffir lime leaf, and a bright, crunchy relish.
• Weeknight-friendly: a food processor and a skillet are all you need.
• Great for entertaining: shape ahead, fry to order, and pair with an irresistible dip.

Grocery List

• Produce: Cucumber, shallot, Thai bird’s eye chiles (or jalapeño), green/long beans, kaffir (makrut) lime leaves, cilantro, limes
• Dairy: None
• Pantry: White fish fillets (from seafood counter), Thai red curry paste, rice vinegar, granulated or palm sugar, kosher salt, fish sauce, rice flour (or cornstarch), neutral oil, roasted peanuts

Full Ingredients

Thai Fish Cakes (Tod Man Pla)

• 1 lb (450 g) skinless, boneless white fish fillets (cod, pollock, snapper), well-chilled
• 2 tbsp Thai red curry paste
• 1 large egg white
• 2 tbsp rice flour (or cornstarch)
• 2 tsp fish sauce
• 1 tsp palm sugar (or light brown sugar)
• 2 tbsp ice-cold water
• 1/2 cup very thinly sliced green beans or long beans
• 6 kaffir (makrut) lime leaves, rib removed, stacked and very finely chiffonaded (about 1 tbsp lightly packed)
• Optional: 1/4 tsp ground white pepper

For Frying & Serving

• 1/2 cup neutral oil (peanut, canola, or rice bran), for shallow frying
• Lime wedges

Cucumber–Peanut Relish

• 1/2 cup (120 ml) rice vinegar
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp kosher salt
• 1 medium seedless cucumber (about 10 oz / 280 g), small dice
• 1 small shallot, thinly sliced
• 1–2 Thai bird’s eye chiles, thinly sliced (seeded for less heat)
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp chopped cilantro leaves and tender stems

Step-by-Step Instructions

Step 1: Make the sweet-and-tangy relish base

In a small saucepan, combine the rice vinegar, sugar, and salt. Bring just to a simmer over medium heat, stirring until the sugar dissolves, 1–2 minutes. Remove from heat and let cool to room temperature (about 10 minutes). This lightly sweetened vinegar will keep the relish crisp and bright.

Step 2: Assemble the cucumber–peanut relish

In a bowl, combine the diced cucumber, sliced shallot, and sliced chiles. Pour over the cooled vinegar mixture and toss. Fold in the cilantro. Wait to add the peanuts until just before serving so they stay crunchy. Set the relish aside to marinate while you cook the fish cakes.

Step 3: Prep aromatics and keep everything cold

Finely chiffonade the kaffir (makrut) lime leaves by stacking them, removing the tough rib, and slicing into threadlike slivers. Very thinly slice the green or long beans. Keep the fish, your mixing bowl, and the food processor blade as cold as possible—the colder the mix, the bouncier the texture.

Step 4: Blitz the fish paste until bouncy

Add the chilled fish to a food processor along with red curry paste, egg white, rice flour (or cornstarch), fish sauce, palm sugar, and ice-cold water. Process, scraping down once, until the mixture is smooth, thick, and sticky, 30–60 seconds. The paste should pull away from the bowl in a cohesive mass—this stickiness is key to the signature springy bite.

Step 5: Fold in, portion, and chill patties

Transfer the paste to a cold bowl. Fold in the sliced beans and kaffir lime leaf (and white pepper, if using). Lightly oil your hands and portion into 12 balls (about 2 tbsp each). Flatten to 2 1/2-inch (6.5 cm) patties, about 1/2 inch (1.25 cm) thick. Chill on a plate or small tray for 10 minutes to firm up.

Step 6: Pan-fry to crisp and serve

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium heat to 350°F (175°C). Fry the patties in batches without crowding, 2–3 minutes per side, until deep golden with crisp edges and the centers are just cooked. Drain on a wire rack. Toss the peanuts into the relish. Serve the fish cakes hot with the cucumber–peanut relish and lime wedges.

Pro Tips

• Cold is king: chill fish, bowl, and blade for the springiest texture.
• Knead for bounce: after processing, give the paste a quick 20–30 second mix with a spoon to build elasticity.
• Slice the kaffir leaves ultra-fine so their citrusy aroma disperses evenly.
• Test-fry one small patty to fine-tune salt, heat, and frying time before cooking the rest.
• Keep oil at 350°F (175°C)—too cool and cakes absorb oil; too hot and they overbrown before cooking through.

Variations

• Shrimp-and-Fish: Swap 1/3 of the fish for raw, peeled shrimp for extra snap; process as directed.
• Air Fryer: Brush patties with oil and air-fry at 400°F (205°C) for 8–10 minutes, flipping halfway, until golden.
• No Kaffir Leaves: Use 1 tsp finely grated lime zest plus 2 tbsp finely sliced Thai basil for a bright, herbal finish.

Storage & Make-Ahead

Fish paste can be made and kept covered in the refrigerator for up to 24 hours. Shape and chill patties up to 8 hours ahead. The relish can be made 1 day ahead; add peanuts just before serving. Cooked fish cakes keep 3 days refrigerated; re-crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes. Freeze cooked or raw patties on a tray until solid, then store up to 2 months; reheat from frozen at 400°F (205°C) for 12–15 minutes (cooked) or 14–16 minutes (raw), until hot through.

Nutrition (per serving)

Approximate: 360 calories; 16 g fat; 26 g carbs; 23 g protein; 2 g fiber; 880 mg sodium.