Fish Cakes and Vietnamese Salad

ingredients

Fish Cakes

• 600g Firm, boneless white fish (ling, snapper, flathead)
• 1 Tbsp. Fresh ginger, grated
• 1 Garlic clove, crushed
• 1 Tbsp. Red curry paste
• 1 small red chilli, deseeded and chopped
• 1 small handful of coriander
• 1 Lime, Juiced
• 2 Spring onion stalks, sliced thinly
• 1 Tbsp. Fish sauce
• Pinch of Salt & Pepper

Noodle salad

• 100g vermicelli noodles, uncooked
• 2 carrots, sliced thinly
• 2 cups of purple cabbage, shredded
• 1 cucumber, sliced thinly
• 1/2 red capsicum, sliced thinly
• 5 mint leaves, roughly chopped
• 5-6 coriander sprigs, roughly chopped

Dressing

• 4 tbsp. Sesame oil
• 1 lime, juiced
• 1 small red chilli, deseeded and chopped
• 2 tbsp. Fish sauce
• 2 tbsp. Soy sauce

To cook

• Olive oil, for cooking

method

1. Ensure to de-bone the fish, you don't want any bones in the fish cakes!
2. In a large blender, add all the ingredients under "fish cakes" and blend until all combined and it's almost like a chunky paste.
3. Cook noodles according to packet instructions. Drain well.
4. Add carrots, cabbage, cucumber, mint, coriander, capsicum and cooked noodles into a large mixing bowl and mix thoroughly.
5. Taking 2 tbsp of the fish mixture at a time, form small patties.
6. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through.
7. Divide the salad mixture between four containers and add 3-4 fish cakes to each.
8. To make the dressing, whisk the sesame oil, lime juice, chilli, fish sauce and soy sauce together in a small jar. Store it separately in the fridge.
9. Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)