Ingredients
600g firm white fish
finely sliced
1 clove garlic
minced
2 spring onions
chopped
2 tsp lime zest
about 1 lime’s worth
2 tsp freshly grated ginger
2 tsp red curry paste
1 egg
3 tbsp wholemeal flour
salt
to taste
oil spray
for frying
2 cups cooked rice vermicelli
about 75g dry or 1½ little nests
1 red capsicum
finely sliced
¼ cup coriander
chopped
¼ cup mint
1 cup spinach
chopped
1 tbsp sesame oil
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
Allergy Advice
Contains Eggs
Contains Fish
Contains Gluten
Contains Sesame
Equipment
- 1 food processor
- 1 non stick frying pan
- 1 jar
Instructions
- Place fish, garlic, spring onions, lime zest, red curry paste and egg into a food processor and pulse until combined. Don’t over pulse as the mixture will become pasty; you just want the fish to be finely chopped still with some texture.
- Stir through flour and season with a little salt.
- Heat a non stick frying pan to medium high, spray lightly with oil and place ¼ cups of fish mixture into the pan.
- Cook fishcakes in batches for 5 minutes per side or until cooked through.
- While cakes are cooking, toss together cooked rice vermicelli, capsicum, coriander, mint and spinach.
- Combine the sesame oil, fish sauce, lime juice and sugar in a jar, give a good shake and pour over the noodle salad.
- Divide salad among plates or bowls and top with fish cakes.
Notes
Tip
Any type of firm white fish will do. If you’re unsure about what to choose, just ask for a firm white fish that’s good for fishcakes.
Tip
Different fish will give you different textures. Softer fish such as basa will give you a smooth, soft texture whereas a firmer fish such as snapper will give you a meatier firmer texture. I prefer the snapper but it’s personal preference.
Tip
I use brown rice vermicelli because it’s higher in protein and fibre, but you can certainly use white.
Tip
Rice vermicelli often comes dried in little nest parcels (about 4 per packet). 75g equals about 1½ nests. I usually cook 2, keeping some noodles for another day.
Variation
This recipe would also work well with salmon.
Variation
My girls don’t like things too spicy so I go light on the curry paste. If you’ve got spicy eaters in your house, up the curry paste.
