Ingredients
Scale
- 1 pound white fish fillets
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 eggs
- 1 cup fresh herbs (basil, cilantro, mint)
- 1 tablespoon lime juice
- 1 chili (optional)
- 1 cucumber, sliced
Instructions
- In a food processor, combine fish, fish sauce, sugar, black pepper, cornstarch, and eggs. Blend until smooth.
- Transfer the mixture to a bowl and fold in chopped herbs.
- Shape the mixture into small cakes.
- Heat oil in a pan and fry the cakes until golden brown on both sides.
- For the Nuoc Cham, mix lime juice, fish sauce, sugar, and chili in a bowl.
- Serve the fish cakes with sliced cucumber and Nuoc Cham on the side.
Notes
- Serve with additional fresh herbs for a vibrant flavor.
- Adjust sugar and lime juice to taste in the dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fish cake
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 100mg