YouTube
Learn . Laugh . Eat

Vietnamese-style Fried Fish Cakes

Prep: 15 mins

Cook: 10 mins

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

  • 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

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 get it up to a medium-high heat. Oil the back of your spatula and press the fish balls down into the pan. Fry until golden brown on both sides and slightly bouncing back at you when you press down on them. Serve with the spicy sauce.

How To Make Fried Fish Cakes

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 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


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 get it up to a medium-high heat. Oil the back of your spatula and press the fish balls down into the pan. Fry until golden brown on both sides and slightly bouncing back at you when you press down on them. Serve with the spicy sauce.

How To Make Fried Fish Cakes

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon