Spicy Fish Cakes with Nuoc Cham Sauce and Fried Garlic Chips
Recipe GLPRf22732e3a0856a
Golden-fried fish cakes infused with Thai red curry, served with crispy fried garlic chips and fresh vegetables alongside a tangy Vietnamese dipping sauce. These spicy patties are made from finely chopped halibut or cod, bound with egg and breadcrumbs, then pan-fried until crispy outside and tender within.
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Ingredients
2½ tablespoons, plus more as needed vegetable oil for frying
4 large eggs, lightly beaten
2½ tablespoons Thai red curry paste
2 tablespoons sugar
1½ tablespoons Asian fish sauce
1 large shallot, thinly sliced
1 large garlic cloves, minced
6 large garlic cloves, thinly sliced
2 pounds skinless halibut or cod fillet, finely chopped by hand
1¼ cups fine dry bread crumbs
½ teaspoon freshly ground white pepper
1 large head of green leaf lettuce, separated into leaves
1 large cucumber, peeled and thinly sliced
1 bunch fresh mint, separated into sprigs
1 bunch fresh basil, separated into sprigs
1 bunch fresh cilantro, separated into sprigs
1 cup mung bean sprouts
Nuoc Cham Sauce
Directions
Prepare the fried garlic chips first: In a small skillet, heat 2 1/2 tablespoons of vegetable oil over medium heat. Add the 6 sliced garlic cloves and cook, stirring frequently, for 2-3 minutes until they turn golden and crispy. Watch carefully to prevent burning. Using a slotted spoon, transfer the fried garlic to a paper towel-lined plate to cool and drain. Set aside.
Make the fish cake mixture: In a large bowl, combine the finely chopped fish, lightly beaten eggs, Thai red curry paste, sugar, fish sauce, minced garlic, and white pepper. Mix gently with your hands until the ingredients are evenly distributed but do not overwork the mixture. Fold in the bread crumbs until fully incorporated.
Shape the fish cakes: With damp hands or using two spoons, form the fish mixture into 18 patties, each about 2 inches in diameter and 1/2 inch thick. Arrange on a parchment-lined baking sheet.
Prepare the vegetable bed: Arrange the lettuce leaves on a serving platter or individual plates. Layer with cucumber slices, then scatter the mint, basil, cilantro sprigs, and mung bean sprouts over the vegetables.
Cook the fish cakes: Heat additional vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, carefully place the fish cakes in the hot oil. Cook for 3-4 minutes on the first side until golden brown. Gently flip and cook the second side for another 3-4 minutes until the internal temperature reaches 160°F and the exterior is crispy and golden.
Finish and serve: Arrange the cooked fish cakes over the fresh vegetable bed on the serving platter. Top with the reserved crispy fried garlic chips. Serve immediately with the Nuoc Cham Sauce on the side for dipping.
