Posted on Wed 4th May 2022

Vietnamese-style Fried Fish Cakes

Fresh, light and crispy Vietnamese-style fish cakes with a spicy nuoc cham dipping sauce

Cuisine

Vietnamese

Time

25 mins

Servings

4 people

Ingredients

200g mackerel
100g minced white fish
200g cleaned squid
1 clove garlic, finely chopped
3-4 spring onion whites

The Seasoning

1 tbsp fish sauce
½ tsp salt
Pinch black pepper
½ tsp sesame oil

The Sauce

2 tbsp fish sauce
1 tbsp sugar
½ lime, juiced
50ml water
1-2 Birdseye chillies

Method

Preparation

Roughly chop the spring onion whites and garlic and add to the blender along with the seasoning. Blitz that up. Roughly chop the fish fillets and squid and add to the blender. Blitz that until you get a smooth texture 3-4 minutes.

The Sauce

Finely chop the chillis and add to a ramekin along with the rest of the sauce ingredients, and stir well.

Cooking

Wet your hands and shape the paste into round balls. Cover the base of the pan with oil and getit up to a medium-high heat. Oil the back of your spatula and press the fish balls down into thepan. Fry until golden brown on both sounds, and slightly bouncing back at you when you pressdown on them. Serve with the sauce