Name: Thai fish cakes with vermicelli salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1.2kg skinless firm white fish fillets, cut into pieces; 2 tablespoons Thai red curry paste; ¼ cup (60ml) fish sauce; 4 makrut lime leaves, finely shredded; 2 cloves garlic, crushed; 1/4 cup Thai basil leaves, shredded; 2 tablespoons peanut oil; VERMICELLI HERB SALAD; 100g dried brown rice vermicelli noodles; 1/3 cup Thai basil leaves; 1 medium carrot (120g), shredded; 1/3 cup (80ml) peanut oil; 1 tablespoon fish sauce; 1 clove garlic, crushed; 1/3 cup (80ml) lime juice; 1 teaspoon brown sugar; 1 fresh long red chilli, sliced thinly; Gem lettuce leaves, lime wedges, to serve

Thai fish cakes with vermicelli salad

Turn Thai fish cakes into a meal by adding a vermicelli salad.

Two Thai fish cakes in a bowl with vermicelli salad, carrots and lettuce.

Skip to Recipe

Serves 4

Prep

20M

Cook

10M

Total

30M

Thai fish cake fan? Check out our collection of fish cake recipes for future meals.

Ingredients

1.2kg skinless firm white fish fillets, cut into pieces

2 tablespoons Thai red curry paste

¼ cup (60ml) fish sauce

4 makrut lime leaves, finely shredded

2 cloves garlic, crushed

1/4 cup Thai basil leaves, shredded

2 tablespoons peanut oil

VERMICELLI HERB SALAD

100g dried brown rice vermicelli noodles

1/3 cup Thai basil leaves

1 medium carrot (120g), shredded

1/3 cup (80ml) peanut oil

1 tablespoon fish sauce

1 clove garlic, crushed

1/3 cup (80ml) lime juice

1 teaspoon brown sugar

1 fresh long red chilli, sliced thinly

Gem lettuce leaves, lime wedges, to serve

Method

In a food processor pulse fish, curry paste, fish sauce, lime leaves, garlic and Thai basil leaves until a chunky paste. Shape the mixture into 12 patties.

Heat oil in a large non-stick frying pan over medium heat, cook patties, in batches, for 2 minutes each side until cooked through.

Pour dressing over salad and toss to combine. Serve fish cakes with dressed salad, gem lettuce leaves and lime wedges.