Southeat Asian fish cakes with warm rice noodle salad
Lightly-seasoned fish cakes are pan-fried until golden and served on a warm rice noodle salad with bean sprouts, carrot and scallions.

10 oz (300g) firm white fish such as snapper or cod
3 tablespoons fish sauce
1 tablespoon oyster sauce
1½ cloves garlic—minced
1 tablespoon cornstarch (cornflour)
2 tablespoons peanut or canola oil
4 oz (120g) rice vermicelli noodles
1 carrot—grated
1 scallion (spring onion)—thinly sliced
1 teaspoon brown sugar
2 tablespoons lime juice, plus lime wedges to serve
1 tablespoon soy sauce
½ teaspoon dried chili flakes
2 cups bean sprouts
Small handful of fresh cilantro (coriander)



CUT the fish into pieces.

 

PLACE the chopped fish, oyster sauce, 1 tablespoon of the fish sauce, 1 clove of the garlic and the cornstarch into a food processor or blender and process until well combined.

 

DIVIDE the fish mixture into 10 portions (around 1 tablespoon each) and with moist hands shape into small patties.

 

HEAT the oil in a large skillet or frying pan over medium heat and cook the fish cakes for 3 minutes each side, or until golden brown.

 

WHILE the fish cakes cook, place the noodles, carrot and white part of the scallion in a large bowl. Pour over boiling water to cover and allow to soak for 5 minutes, adding the bean sprouts for the final 30 seconds of soaking.

 

MIX together the remaining 2 tablespoons of fish sauce, ½ clove garlic, lime juice, soy sauce, brown sugar and dried chili flakes in a small bowl.

 

Drain the warm noodles and vegetables, then mix through the cilantro, green part of the scallions and the sauce mixture until thoroughly combined.

 

SERVE the hot fish cakes on a bed of the warm noodle salad with the lime wedges for squeezing.

 

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