Name: Thai-style fish cakes with cucumber chilli pickle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram (8 ounces) rice vermicelli; 500 gram (1 pound) firm white fish fillets, chopped coarsely; 1 cup fresh coriander leaves (cilantro), loosely packed; 1/3 cup (50g) cornflour (cornstarch); 1 tablespoon fish sauce; 2 tablespoon sweet chilli sauce; 2 egg whites, beaten lightly; 3 green onions (scallions), sliced thinly; 60 gram (2 ounce) green beans, trimmed, sliced thinly; 120 gram (4 ounces) baby asian salad mix; 1/3 cup (80ml) white wine vinegar; 1 tablespoon caster (superfine) sugar; 2 clove garlic, crushed; 1 fresh small red thai (serrano) chilli, chopped finely; 1/3 teaspoon sea salt flakes; 2 (260g) lebanese cucumbers, halved lengthways, sliced thinly; 2 (50g) purple shallots, sliced thinly; 1/3 cup fresh coriander leaves (cilantro), firmly packed

Thai-style fish cakes with cucumber chilli pickle

This tasty fish cakes are made in the Thai-style, which involves processing whatever meat your using almost to a paste, this gives the cakes their unique texture. Serve these with cucumber chilli pickle and sweet chilli sauce for dipping.

Serves 4

Cook

40M

Ingredients

250 gram (8 ounces) rice vermicelli

500 gram (1 pound) firm white fish fillets, chopped coarsely

1 cup fresh coriander leaves (cilantro), loosely packed

1/3 cup (50g) cornflour (cornstarch)

1 tablespoon fish sauce

2 tablespoon sweet chilli sauce

2 egg whites, beaten lightly

3 green onions (scallions), sliced thinly

60 gram (2 ounce) green beans, trimmed, sliced thinly

120 gram (4 ounces) baby asian salad mix

1/3 cup (80ml) white wine vinegar

1 tablespoon caster (superfine) sugar

2 clove garlic, crushed

1 fresh small red thai (serrano) chilli, chopped finely

1/3 teaspoon sea salt flakes

2 (260g) lebanese cucumbers, halved lengthways, sliced thinly

2 (50g) purple shallots, sliced thinly

1/3 cup fresh coriander leaves (cilantro), firmly packed

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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