What fish for Thai fish cakes?

[Fishy]

Can anyone please give me some advice about what fish to use when making Thai fish cakes? I am overwhelmed when going to the market, as the names of the fish are so different to what I can buy at home.

Any recommendations would be appreciated.

By the way, the recipe does not include mashed potato so I do not want to use salmon/tuna. It says firm white fish fillets.

Thanks

[Tod Mun Pla]

They're supposedly made authentically with clown knifefish (or so I read somewhere once) but I don't think I've ever seen them for sale here (unless they're called something else), but it's often written in Chinese at the market so you'd have to ask and see if they can understand what you're after.

Try using sea bass or red snapper.

The fish I've tried cooking from this area has all been fairly tasteless so I sometimes wonder if it's because it's not from a cold sea so it doesn't need the same amount of oil and fat to keep it warm - perhaps that is why people from this area cook it with so much spice and flavour.......therefore, I would have thought that any firm white fish would do.

[Old Mike]

Snakehead. Looks ugly but tastes wonderful.

[no idea]

i just eat them in the thai restaurants!

[gemini67]

If u go to the wet market, try going to a stall that sells fresh fish-balls, there they have ready made minced fish with that u can add yr curry paste and the rest of the other ingredients. Hope that helps. Good luck.