This is a healthy and delicious style of fish cake, baked instead of fried. They are best served hot and fresh from the oven, so prepare your dipping sauce and salad first.
You can find authentic ingredients for this and other Vietnamese dishes at TANG The Asian Food Emporium at 185 Russell Street, Melbourne, open from 10am to 11pm 7 days a week.
½ small carrot (chopped)
1 tbsp coriander stems and roots (chopped)
1-2 small red chillies (chopped)
250 g skinless, boneless white fish fillets (chopped)
1 egg yolk
1 tbsp red or yellow curry paste
3 tbsp fish sauce
½ cup almond meal
Finely grated rind of a lime
2 tbsp fish sauce
¼ cup lime juice
1 small red chilli
2 tbsp cold water
2-3 tsp caster sugar
120 g rice vermicelli
1 small Lebanese cucumber
2-3 tbsp coriander leaves
Preheat your oven to 220°C and heat up an oven tray ready.
Finely chop carrot, chilli, lime rind and coriander stems and roots in a small food processor. Add the fish, egg yolk, curry paste and fish sauce and process until a paste forms. Put the mixture into a bowl, then mix in 1 tablespoon almond meal. Place the remaining almond meal in another bowl.
With wet hands, shape the paste into 2 cm thick balls, working gently (as the mixture is quite soft). Gently roll in almond meal. Place on a sheet of baking paper in the pre-heated oven tray and spray or sprinkle with vegetable oil. Cook for 8–10 minutes until golden and firm to touch.
Dipping Sauce (nuoc cham)
Finely slice red chilli. Add caster sugar, fish sauce, lime juice and cold water in a bowl. Mix well to combine.
Soak vermicelli in hot water and drain. Cut carrot and cucumber into matchsticks. Place together in individual bowls.
Drizzle the dipping sauce over the salad. Top with fish cakes and coriander. Serve immediately.
Enjoy. You will find ingredients for all your Asian dishes at TANG.