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
  • Print


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


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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