Thai Fish Cakes With Noodle Salad Recipe
This is the easy version of fish cakes, you can use any mild-flavoured skinless fish fillet.
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Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kettle
- Stove
Ingredients
- 2/3 cup coriander, loosely packed
- 1/2 cup fresh mint leaves, loosely packed
- 4 red Thai chile, quartered
- 600 g firm white fish fillets, chopped coarsely
- 1 garlic clove, quartered
- 1 egg white, beaten lightly
- 250 g rice vermicelli
- 2 teaspoons sugar
- 1/4 cup lime juice
- 1 tablespoon sambal oelek
- 1 lebanese cucumber, seeded, chopped finely
- 100 g snow peas, sliced thinly
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