Vietnamese Fish Cakes
with Pineapple and coriander stir fry

Recipe by: Claire Winstanley  

Serves: 4
Preparation time: 15 minutes + 30 minutes for chilling
Cooking time:  15 minutes

For Fish cakes
Hake Fillet (avg 450g), finely chopped
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon brown sugar
1 small red onion, finely minced
small handful mint, finely chopped
small handful coriander, finely chopped
salt and pepper
1½ tablespoon cornflour
6 spring onions, finely chopped
Vegetable oil for frying

For stir fry
Easy to Wok Pineapple & Coriander Stir Fry (400g)
2 x 100g Medium Chilli Egg Noodles
Small handful coriander, for serving
1 red chilli, finely chopped for serving
Easy to Wok Aromatic Thai Coconut Sauce 200g

Combine the fish, fish sauce, rice wine vinegar, sugar, shallot, mint, coriander, cornflour and spring onions, salt and pepper in a food processor  and pulse until combined but not too fine. Place in the fridge for 30 minutes to chill. Roll into desired fish cake sizes. Cover the bottom of a frying pan with a shallow layer of vegetable oil.  Fry the fish cakes on a medium-high heat until golden on all sides.

To make the noodles, bring a large pot of water to the boil. Add the noodles to the boiling water. Simmer gently for 3 – 4 minutes. Drain and set aside.

To make the stir-fry, pre-heat wok or frying pan over high heat and add a dash of oil. Add onions and pineapple, fry for 1 minute. Add all remaining vegetables except coriander and stir-fry over high heat for 7 – 8 minutes. Season to taste and add the Thai coconut sauce, noodles and coriander. Serve with the fish cakes and extra fresh coriander and chilli.