1.Place vermicelli in a large heatproof bowl, cover with boiling water, stand until tender, drain. Using kitchen scissors, cut vermicelli coarsely.
2.To make cucumber chilli pickle. Combine pickle with half the vermicelli in a medium bowl, season to taste. Combine vinegar, sugar, garlic, chilli and salt in a medium bowl, stir until sugar dissolves. Add cucumber, shallot and coriander, toss gently to combine.
3.Process fish until almost smooth. Add coriander, cornflour, sauces and egg white, process until combined. Stir in onion, beans and the remaining vermicelli, season. Shape mixture into 12 patties.
4.Heat a medium non-stick frying pan over medium heat; cook patties for 3 minutes each side or until browned and cooked through.
We used ling for this recipe, but use any firm white fish fillets you like.Note