The most challenging aspect of these Thai inspired crispy noodle fish cakes is getting the noodles out of the packet and into the bowl!
Mung bean vermicelli, also known as glass noodles are like bailer twine, almost impossible to break. I use scissors but they still ping all over the place
Once the noodles have been soaked the rest of the ingredients only have to be whacked into the food processor to make a paste. They are truly delicious and guaranteed to get the ummm of approval.
Crispy Noodle Fish Cakes
600g white fish such as hake or haddock
75g glass noodles/mung bean vermicelli
2 stems lemongrass
2 cloves garlic
2cm piece fresh ginger
3-4 spring onions,
a handful fresh coriander
2tbs Thai fish sauce
Put the noodles into a bowl and cover with boiling water. Set aside for 5 minutes
Drain the noodles and snip into small pled pieces with a pair of scissors.
Chop the lemongrass, peel and chop the ginger and garlic then put them into a food processor and buzz to a puree. Keep the motor running, chop the fish into chunks and post down the chute into the processor then add 2tbs fish sauce. This should all buzz to a thick paste. Add the egg then tip into a bowl.
Chop the spring onions and coriander.
Mix the noodles, spring onions and coriander through the fish paste.
Wet your hands and form the paste into small balls.
Heat a large frying pan, add enough oil to just cover the bottom. Put the fish balls into the pan and gently flatten a little. Don’t overcrowd the pan, you’ll probably have to cook 2 or 3 batches. Leave to cook for 3-4 minutes each side on medium high heat. Don’t fiddle about with them, wait until there is a good crust before turning and cooking the other side.
Serve with dipping sauce or sweet chill sauce
makes approx 15 fish cakes.
3tbs lime juice
2tbs fish sauce
2 cloves garlic
Pell and chop the garlic, chop the chillies then mix together with the other ingredients.