Recipe

Thai fish cakes with noodle salad

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

  • 30 mins cooking
  • Serves 4
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Ingredients

Thai fish cakes with noodle salad
  • 2/3 cup loosely packed fresh coriander leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 4 red thai chillies, quartered
  • 600 gram firm white fish fillets, chopped coarsely
  • 1 clove garlic, quartered
  • 1 egg white, beaten lightly
  • 250 gram rice vermicelli
  • 2 teaspoon sugar
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon sambal oelek
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 100 gram snow peas, sliced thinly

Method

Thai fish cakes with noodle salad
  • 1
    Blend or process half of the coriander, half of the mint, half of the chilli, fish, garlic and egg white until mixture forms a paste; using one hand, shape into 12 patties.
  • 2
    Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
  • 3
    Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
  • 4
    Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
  • 5
    Meanwhile, chop remaining coriander, mint and chilli finely. Place in large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
  • 6
    Serve fish cakes on noodle salad.

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