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Fish cake, cucumber and carrots brunoise, rice vinegar dressing

Brunch, Salted, Fish, Seafood & Shellfish

Simple and flavorful!!!


Recipe for 24 beignets

Fish cake

500 Gr
Cod fillet
10 Unit(s)
Long beans
6 Leaf(ves)
Kefir lime leaves
1 Tbsp
Red cari paste
4 Tbsp
Fish sauce nuoc-mâm
1 Tsp
1 Unit(s)
3 Tbsp

For the dipping sauce

6 Tbsp
1 Tsp
Chopped garlic
50 Gr
50 Gr
50 Gr
1 Tsp
Chili flakes
60 Ml
60 Ml
Rice vinegar
  • Vegetable oil

Preparation time: 45.00 min

Preheat your friteuse at 375.00 °F

  • Introduction

    Preheat the oven at 425°F Preheat the fryer at the highest temperature. Mince the longbeans. Mince the kaffir lime leaves very thinly. Cut eh carrot and cucumber in a very small dice.

  • Preparation of roasted peanuts

    Bake the peanuts on a baking tray for 3-4 minutes and chop them with a food processor.

  • Preparation of fish cakes

    In the food processor, chop the fish until you get a paste. Add in the curry paste, fishsauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves and longbeans. Using two small spoons, form little patties and fry them in the deep fryer until golden.

  • Sweet chili sauce preparation

    In a small pot, place the rice vinegar, the sugar, salt and chili. Bring it to a boil and add in the garlic, simmer for 5 minutes. Take ou of the heat and add in the cucumber, carrot and peanuts. Serve the fish cakes hots with the sweet chili sauce.

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