Vietnamese Fried Fish Cakes with Nước Chấm

300g mackerel fillets, skin removed and roughly chopped
300g white fish mince (such as cod, hake or pollock)
150g squid, cleaned and roughly chopped
2 spring onions, white parts only, roughly chopped
1 garlic clove
1 tablespoon fish sauce
½ teaspoon sea salt
½ teaspoon ground white pepper
1 teaspoon sesame oil

3 tablespoons vegetable oil

The Nước Chấm

1 red chilli, finely chopped
Juice of ½ lime
2 tablespoons fish sauce
2 tablespoons caster sugar
4 tablespoons water

PREPARATION

1. Place the spring onions, garlic, fish sauce, salt, white pepper and sesame oil into a food processor. Blitz into a smooth paste. 
2. Add the chopped mackerel, white fish mince and squid, then pulse and blend for 3–4 minutes until the mixture becomes smooth, sticky and elastic. This extended blending develops the signature springy texture of Vietnamese fish cakes. 
3. Meanwhile, make the nước chấm by combining the chopped chilli, lime juice, fish sauce, sugar and water, stirring until the sugar has dissolved.

COOKING

1. Lightly wet your hands with water.
2. Divide the fish mixture into 8 equal portions and roll into balls.
3. Heat the vegetable oil in a large frying pan over a medium-high heat.
4. Place the fish balls into the pan.
5. Lightly oil the base of a spatula and press each ball down into a flat cake.
6. Fry for 3–4 minutes until the underside is deep golden brown.
7. Carefully turn each fish cake.
8. Cook for another 3–4 minutes until the second side is crisp and the fish cakes feel firm and spring back when lightly pressed.
9. Transfer to a plate lined with kitchen paper to drain.
10. Spoon the nước chấm into a serving bowl.
11. Serve the fish cakes hot with the dipping sauce.

School of Wok Tips

• Blending the fish mixture for several minutes is essential—it creates the smooth, elastic texture that distinguishes Vietnamese fish cakes from Western-style fish cakes.
• Adding squid helps recreate the firm, bouncy texture traditionally achieved with Spanish mackerel.
• Wet hands make shaping the sticky fish mixture much easier.
• Lightly oil the spatula before flattening the fish cakes to prevent the mixture from sticking.

FAQs

Why use both fish and squid?
Squid adds elasticity and bounce to the mixture, helping recreate the traditional texture when Spanish mackerel isn't available.

Can I deep-fry the fish cakes?
Yes. Although this recipe pan-fries them, Vietnamese fish cakes are also commonly deep-fried until golden and crisp.

Why blend the mixture for so long?
The prolonged blending develops the proteins in the fish, creating the smooth, springy, almost bouncy texture that is characteristic of authentic Southeast Asian fish cakes.