Lemony Thai Style Fish Cakes with Orange Dipping Sauce

Lemony Thai Style Fish Cakes with Orange Dipping Sauce

Tod Mun Pla are traditional Thai fish cakes, made with a delicious red curry blend. We add a touch of lemon, and a dipping sauce with a spicy finish. Pair it with a salad for a delicious meal.
Course Appetizers, Main Course, Main Dish
Cuisine Asian


Orange Dipping Sauce

  • 1 tablespoon neutral oil
  • 2 shallots thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 2 tablespoons honey
  • 1 Thai Prik Chi Fah chili or Poblano
  • 1 orange zest & juice
  • 2 tablespoons rice vinegar

Fish Cakes

  • 1 lb white fish fillets boneless & skinless
  • 3 tablespoons red curry paste
  • 1 lemon zest & juice
  • 1 egg
  • 1 tablespoon dark soy sauce
  • 1/2 cup basil leaves
  • 1/4 cup cornstarch
  • 6 tablespoons neutral oil


Dipping Sauce

  • Heat the oil in a small saucepan, and sauté the shallots for about 5 minutes, until soft and lightly browned.
  • Finely chop the chili.
  • Add the garlic, ginger, honey, chili, rice vinegar, orange zest, and about half the orange juice to a small saucepan, and bring to a boil over a medium high temperature as you stir.
  • Lower the temperature and simmer for about 5 minutes, until it begins to thicken. Use the remaining orange juice to thin it if it begins to thicken too much.
  • Allow it to cool as you make the fish cakes.

Fish Cakes

  • Steam the fish fillets for about 5 minutes, until just cooked.
  • Place in a bowl, and shred. You can use a food processor if you want them evenly textured.
  • In a second bowl, beat together the egg, lemon zest and juice, red curry paste, and soy sauce.
  • Combine the two mixtures, and then add the cornstarch.
  • Blend together. The mixture should stick together.
  • Take about 1/4 cup at a time, and form into a ball. Flatten the ball on a clean surface to about 1/3-inch thickness.
  • When all the cakes are formed, heat the oil in a large pan.
  • Add about half of the basil leaves and cook for a minute or two.
  • Fry the fish cakes for about 2 minutes on each side – until lightly browned.
  • Just before they’re done, add the remaining basil.
  • Dry on kitchen paper, and serve with basil and dipping sauce.


Note: White fish that is tender but not too much so is best. That includes: basa, tilapia, perch, monkfish or snapper. Avoid tuna, sole or swordfish.
Keyword Lemons, Oranges
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