ingredients

Tap an ingredient to tick it off as you go.

Fish Cakes

• ✓450g firm boneless white fish (ling, snapper, flathead)
• ✓1 egg
• ✓5-7 string beans, sliced thinly
• ✓1 Tbsp. Fresh ginger, grated
• ✓1 garlic clove, crushed
• ✓2 Tbsp. Red curry paste
• ✓1 small red chilli, deseeded and chopped
• ✓1 small handful of coriander
• ✓1/2 Lime, Juiced
• ✓1 spring onion stalk, sliced thinly
• ✓1 Tbsp. Fish sauce
• ✓Pinch of Salt & Pepper

Noodle Salad

• ✓100g vermicelli noodles, uncooked
• ✓1 carrot, peeled into ribbons
• ✓1 cup of purple cabbage, shredded
• ✓1 cucumber, peeled into ribbons
• ✓1/2 red capsicum, sliced thinly
• ✓5 mint leaves, roughly chopped
• ✓5-6 coriander sprigs, roughly chopped

Dressing

• ✓1 tbsp. Sesame oil
• ✓1 tbsp lime, juiced
• ✓1 tbsp. Fish sauce
• ✓2 tbsp. Soy sauce

To cook

• ✓Olive oil, for frying

method

Tap a number when you've finished that step.

1. 1

   Make sure to de-bone the fish, you don't want any bones in the fish cakes!

2. 2

   In a large blender, add all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste.

3. 3

   Cook noodles according to packet instructions. Drain well.

4. 4

   Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix thoroughly.

5. 5

   Taking 2 tbsp of the fish mixture at a time, form small patties.

6. 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. 7

   Mix together all ingredients under "dressing" and pour over the salad. Divide the salad mixture between 4 plates and add 2-3 fish cakes each.