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Vietnamese fish cakes with vermicelli salad

Vietnamese fish cakes with vermicelli salad


4 serves

25 m

10 m


  • 1 bunch fresh coriander, roots trimmed, rinsed well
  • 600 g skinless and boneless white fish fillets, chopped
  • 1 tablespoon red curry paste
  • 1 teaspoon finely grated lime rind
  • 1 egg
  • ¼ cup rice flour
  • 1½ tablespoons sunflower oil
  • Lime wedges, to serve
  • Vermicelli Salad
  • 125 g rice vermicelli
  • 1 carrot, peeled, shredded
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 150 g snow peas, finely shredded
  • 3 green shallots, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon chilli jam
  • 2½ teaspoons reduced salt soy sauce
  • ¼ cup unsalted, roasted peanuts, roughly chopped


Step 1

Cut stems from coriander. Reserve leafy tops for salad.

Step 2

Finely chop coriander stems and place in food processor with fish, curry paste and rind. Process to form a coarse paste. Add egg and flour. Pulse briefly to combine.

Step 3

Transfer mixture to a large bowl. Flatten surface. Mark into 12 even portions. Shape each portion into a 7 cm cake. Place on a baking paper-lined tray.

Step 4

Heat half the oil in a medium, non-stick frying pan over a mediumhigh heat. Add 6 fish cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Transfer to a large plate. Cover with foil to keep warm. Repeat step with remaining oil and fish cakes.

Step 5

To make salad, place vermicelli in a heatproof bowl. Cover with boiling water. Stand for 3 minutes, stirring to separate strands. Drain. Rinse under cold water. Drain again. Transfer to a large bowl. Add carrot, cucumber, snow peas, shallots, reserved coriander leaves and combined lime juice, chilli jam and soy sauce. Toss until well combined. Sprinkle with peanuts.

Step 6

Serve fish cakes with salad and lime wedges.


  • Vermicelli salad and fish cakes can be prepared several hours ahead. Keep, salad covered in the fridge. Place fish cakes on bakingpaper lined tray and keep covered in fridge. Cook as required. Use any firm, skinless, boneless white fish fillets eg dory, ling or blue-eye cod.
Colourful salad featuring mango, greens and grilled squid

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