Name: Thai Fish Cakes (Thot Man Pla)
Prep time: 1 h
Cook time: 15 min
Yield: 4 people
Cuisine: Thailand
Ingredients: 500 oz ofwhite fish fillets (inexpensive); 1 turmeric; 3 cornstarch; 1 nuoc-mâm sauce; 1 egg (beaten); 1 fresh cilantro; 3 red curry paste; 2 spring onions (finely chopped); 4 nuoc-mâm sauce; 2 white vinegar; 2 red peppers (finely chopped); 2 cilantro (chopped stalks); 2 brown sugar; 1 frying oil; 1 lettuce (big); 1 lime; chef's knife; deep fryer (or...); cast-iron casserole (or...); wok; pastry ring; filter container for frying oil

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Updated on 23 March 2026 by

ratatouille

1 review 5 : Delicious

Cuisine

Thailand

Diet

Vegetarian Fish

Level

Easy

Calories

234 pour 100g

Preparation

1 hour

Cooking

15 minutes

Wait

30 minutes

If you're looking for an idea for a cocktail party or an original appetizer, you're sure to love this recipe for Thai fish cakes. This traditional dish, called Thot Man Pla, is made with fish paste and is sold and eaten on the spot at Thai street markets.

I have fond memories of strolling through these typical night markets, where you can sample true culinary delights like these croquettes!

Table des matières

What ingredients do you need for these Thai fish cakes?

You’re free to choose whatever fish you find at the store or market—no need for an expensive fish like cod. For example, pollock or gurnard work perfectly.

These Thai-style fish croquettes are simple to prepare and perfectly flavored with cilantro and curry paste.

Can you prepare these fish croquettes in advance?

You can make more than you need and freeze the ones you won’t cook right away. Just fry them while still frozen when you’re ready to serve them!

What sides go well with these Thot Man Pla?

These croquettes are best enjoyed wrapped in a green lettuce leaf and dipped in "Nam Prik" sauce, the recipe for which I’m also sharing here. It’s a guaranteed treat!

Give it a try!

I hope you’ll be inspired to try making these Thai fish croquettes yourself! You’ll see—they’re a real treat as an appetizer or starter.

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the kibble
17.6 oz of white fish fillets inexpensive
1 turmeric
3 cornstarch
1 nuoc-mâm sauce
1 egg beaten
1 fresh cilantro
3 red curry paste
2 spring onions finely chopped

For the sauce (Nam Prik)
4 nuoc-mâm sauce
2 white vinegar
2 red peppers finely chopped
2 cilantro chopped stalks
2 brown sugar

For frying
1 frying oil

For support
1 lettuce big
1 lime

1
Coarsely chop the cilantro leaves. Set the stems aside for the sauce.
Peel, core, and coarsely chop the onion.
2
In a mixing bowl, combine the cornstarch, turmeric, fish sauce, egg, cilantro leaves, curry paste, and onion.
3
Place the raw fish, cut into large pieces, in a food processor and pulse for 20 seconds on high speed.
Add the contents of the bowl and chop for another 10 seconds, until the mixture is smooth and well combined.
Don’t over-chop, or the croquettes will lose their texture when cooked.
4
Place the dough in a mixing bowl and let it rest in the refrigerator for at least 30 minutes.
5
Take advantage of this break to prepare the sauce!
Add all the ingredients listed for the sauce to a small bowl or ramekin, stir well, cover, and refrigerate.
6
After washing and drying the lettuce, arrange the leaves flat and fanned out on a large platter.
Cut the lime into wedges and arrange them around the edge of the platter.
7
Take the dough out of the fridge and shape it into rounds about 5 cm wide and 1 cm thick.
The Chef's Tip
You can use a cookie cutter or a pastry ring to make perfectly round rounds.
8
Heat the oil in a heavy skillet.
Fry the croquettes in several batches and place them on paper towels to drain.
9
Place the fish cakes in the center of the dish and serve immediately.
Each guest should squeeze some lime juice over their fish cake, wrap it in a lettuce leaf, dip it in the sauce, and then enjoy!
How to store your cooking oil
- 10
  Personally, I use a to strain the frying oil, and then I store it in the fridge. That way,
  I can use it for several more frying sessions!