Vietnamese Fish Cakes

Vietnamese Fish Cakes

Ingredients

METRIC US

• Fish Cakes:
• 1 clove garlic, minced
• 5 spring onions, root ends only
• 500 grams fish fillets (Mackeral)
• 1 tablespoon fish sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon sesame oil
• ¼ teaspoon cooking oil

• Dipping Sauce:
• 125 millilitres water
• 60 millilitres rice vinegar
• 2 tablespoons sugar
• 1 red chili
• 1 red chili padi
• 2 cloves garlic
• 2 tablespoons lime
• 60 millilitres fish sauce

Method

1. Slice fish fillets into smaller chunks and add into the food processor with minced garlic and spring onions. Blend into a fine paste.
2. Add in cooking oil, sesame oil, fish sauce, salt and pepper while blending until ingredients are well combined. Transfer to a bowl and set aside.
3. Using your hands, form paste into patty shapes and throw it against a chopping board to flatten it. Heat oil in a wok or frying pan and shallow fry patties for 4-5 minutes until golden brown underside, turn over and cook the other side for another 2 minutes.
4. When cooked, transfer fish cakes to a plate lined with paper towel to absorb the oil.
5. To make the dipping sauce, thinly slice garlic and remove seeds from red chili and mince. Meanwhile, loosely chop chili padi.
6. Combine garlic, red chili and chili padi in a bowl, and add in water, rice vinegar, and fish sauce. Whisk the mixture together and squeeze in lime juice. Serve on the side with fish cake