Easy Gluten-Free Thai Fish Cakes

Are you a fan of Tahi food? With only six simple ingredients and 30 minutes of your time, you can make these traditional Thai fish cakes. Served alongside our cucumber relish and freshly cooked basmati rice, they’re bound to bring smiles to everyone at the dinner table.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝
little Thai fish cakes on a plate with cucumbers

Gluten-Free Thai Fish Cakes

What are Thai fish cakes?

Thai fish cakes, known as “Tod Mun Pla” in Thai, are a popular Thai appetizer or snack. They are made from minced or ground fish, typically white fish like cod, mixed with a combination of aromatic herbs and spices. The mixture is shaped into small patties or balls and then deep-fried until they achieve a crispy, golden-brown color.

Do Thai Fish cakes contain gluten?

Traditional Thai fish cakes are typically made with fish and various seasonings only, but in many cases, some bread crumbs and flour can be added.

It is essential to check which ingredients are being used to ensure your fish cakes are gluten-free.

This recipe is, of course, 100% gluten-free and safe for you if you are following a gluten-free diet.

Reasons to Make Thai Fish Cakes

Easy and Quick. This classic recipe is incredibly easy to prepare and might be on your table faster than a takeaway from your local Thai restaurant.

Protein-rich. Fish is an excellent source of protein and when paired with herbs and spices it makes a very nourishing meal.

Crowd pleaser. These fishcakes are certainly perfect as a main dish but they also make a great finger food or appetizer for a dinner party. Prepare the fish mixture ahead of time and serve delicious snacks.

Delicious. Last but not least, these Thai fish cakes taste very authentic and are scrumptious.

What are Thai fish cakes made of?

These wonderful little fish cakes are very popular appetizers in Thailand and throughout Southeast Asia. With delicoius taste and only 6 simple ingredients, this is not hard to see why. Here is what you will need:

  • Firm white fish fillet: To make these delicious Thai fish cakes I used flathead, but you can use any firm white fish variety such as Snapper, Barramundi, Polloc, or Cod – all work well in this recipe.
  • Thai Red Curry Paste. Nowadays you will find Thai curry paste in every supermarket. Look for one that has all-natural ingredients without flavors and colors. Alternatively, you can make your own red curry paste.
  • Fish sauce.
  • Cornflour (starch). Opt for organic if possible.
  • Fresh Cilantro (Coriander)
  • Green beans.
ingredients needed to make Thai fish cakes

See the full list of ingredients in the recipe card below👇

Tip💡💰

You can make Thai fish cakes with frozen fish from the supermarket to make them budget-friendly.

How to make gluten-free Thai fish cakes

1. Fish Paste: In a food processor, combine the white fish fillets and red curry paste. Blend until the mixture achieves a smooth paste-like consistency.

2. Flavors: Transfer the fish paste into a mixing bowl. Add the fish sauce, cornflour, chopped coriander leaves, kaffir leaves (if using), and thinly sliced green beans. Mix thoroughly until all ingredients are well combined.

3. Form Fish Cakes: With damp hands, shape the mixture into approximately 16 little fish patties. If the mixture becomes too sticky, lightly wet your hands with water.

4. Pan-Fry: Heat olive oil in a frying pan over medium heat. Once hot, carefully place the fish cakes in the pan. Fry for 4 to 5 minutes on each side, or until they turn golden brown and are fully cooked through.

5. Drain: Transfer the cooked fish cakes onto a plate lined with a kitchen paper towel to remove excess oil.

Repeat with the remaining fish mixture. You may need to add a bit more olive oil to the pan for subsequent batches.

6. Keep Warm: Keep the fish cakes warm by placing them in the oven at 50’C (122’F).

Serve and Enjoy: Serve with some lime wedges and fresh herbs.

thai fish cakes on a plate with cucumber relish

How to serve Thai fish cakes

Freshly cooked basmati rice and a cucumber relish are a perfect addition to the fish cakes. The delicious sweet and sour elements balance all the flavors just perfectly. The cucumber relish can be done in 5 minutes and will make your meal even more authentic.

You can also serve it with your favorite dipping sauce if you prefer. A classic Thai sweet chili sauce or a creamy peanut sauce pairs perfectly well with fish cakes.

What is a good side dish for Thai fish cakes?

How to store

If you have some leftover fish cakes or you prepared them in advance, you can store them for later use:

Refrigerate:

  • Allow the cooked fish cakes to cool down to room temperature to prevent condensation and sogginess.
  • Place the cooled fish cakes in an airtight container and store them in the refrigerator. Fish cakes can be refrigerated for up to 3-4 days.
  • When you’re ready to enjoy them again, you can reheat the fish cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes or until they are heated through.

Freeze:

Thai fish cakes freeze quite well too. So you can store them in the refrigerator for up to 2-3 months.

  • Place the cooled fish cakes on a baking sheet lined with parchment paper, making sure they don’t touch. Put the baking sheet in the freezer for about 1-2 hours or until the fish cakes are firm.
  • Once the fish cakes are frozen, transfer them into airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn.
  • Don’t forget to label the bags or containers with the date of freezing for easy tracking.

When you’re ready to enjoy them again, take out the desired number of fish cakes and reheat them in the oven at 350°F (175°C) for about 20-25 minutes or until heated.

More Easy Thai recipes to try

Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳

Recipe

Thai fish cakes on a plate served with cucumber relish

Easy Gluten-Free Thai Fish Cakes Recipe

Elena Elliott
Make these delicious Thai fish cakes in 30 minutes and 6 simple ingredients. Perfect family dinner that makes everyone smile.
5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Thai
Servings 16 fish cakes

Ingredients
  

For fish cakes:

  • 400 g firm white fish fillet cut into chunks
  • 1 tablespoon Thai red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp organic corn flour starch
  • 1 tbsp fresh cilantro (coriander) leaves chopped
  • 1/3 cup gren beans thinly sliced
  • olive oil for shallow frying
  • 1 teaspoon sugar (optional)
  • 6 kaffir leaves, chopped (optional)

Instructions
 

  • Place the fish chunks, curry paste, and egg in a food processor and whiz until the fish looks like a smooth paste.
  • Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves, and thinly sliced snow peas. Mix well until everything is well combined. 
  • Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.
    row thai fish cakes on a plate
  • Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.
    row fish cakes in a frying pan
  • Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.
  • Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan. Serve with cucumber relish and some basmati or Jasmine rice. 
  • Enjoy!

Notes

To store these Thai fish cakes, refrigerate them in an airtight container for up to 3-4 days. If you plan to keep them longer, you can freeze them in a freezer-safe container for up to 2-3 months.
Keyword Thai Fish Cakes
Tried this recipe?Let us know how it was!

Similar Posts

4 Comments

  1. We had it for dinner last night. The kids didn’t really like it, I think I made them too spicy. But big hit with hubby. Will make them again.

    1. I skip the curry paste when I make them for my children, Daria. Happy to hear you and hubby enjoyed them though. x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating