Red Curry Fish Cakes with Noodle Salad

ingredients

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

1. Make sure 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 its almost like a chunky paste.
3. Cook noodles according to packet instructions. Drain well.
4. Add carrots, cabbage, cucumber, coriander, mint, 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. 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.