The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Spicy Thai Fishcakes

Spicy Thai Fishcakes


For 2 (for 4)

Thai Red Curry Paste: 1 sachet (2 sachets)

Lime: 2 (4)

White Fish (300g): 1 pack (2 packs)

Coriander: 1 bunch (2 bunches)

Spring Onions: 1 bunch (2 bunches)

Lemongrass: 1 stick (2 sticks)

Carrot: 1 (2)

Cucumber: 1 (2)

Red Chilli: 1 (2)

Garlic Clove: 1 (2)

Mirin: 1 pod (2 pods)

Plain Flour: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 282 Fat 3g of which saturates 0g Carbohydrates 55g of which sugars 23g Protein 18g Salt 0.34g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Don’t let their English name fool you: these are no fluffy, carb-heavy croquettes laced with a few scraps of fish. The ‘fishcake’ is a Thai national treasure, available in almost every restaurant and street food market in bagfuls, typically served with a refreshing cucumber relish and fruity chilli dip. With copious amounts of finely minced fish and red curry paste, they’re a ‘snack’ food so addictively moreish that you might as well make a full meal of them. Called ‘tod man pla’ in Thai, literally ‘deep fried fish’, we find that shallow frying is just as good for creating a crispy coating that conceals the sticky, spicy goodness within.

Fly Singapore Airlines to BangkokPhuketKrabiChiang Mai and Hat Yai via Singapore.

There’s a Thailand for everyone, with the perfect balance of lush jungle, bustling cities, culture and temples and sun-kissed beaches. Whether you want to shop, jungle trek, spa, visit local communities, hill tribes or an elephant sanctuary, all this is served up with Thai food to tantalise the taste buds and your very own Thai smile


  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins

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