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Categories:
cilantro mint leaves red Thai chilies firm white fish clove garlic egg white rice vermicelli sugar lime juice sambal oelek cucumber snow peas
Viewed: 7 - Published at: 7 years agoIngredients
- 1 cup loosely packed fresh cilantro leaves
- 1/3 cup loosely packed fresh mint leaves
- 4 None red Thai chilies, quartered
- 1 1/4 lb firm white fish fillets, chopped coarsely
- 1 clove garlic, quartered
- 1 None egg white, beaten lightly
- 9 oz rice vermicelli
- 2 tsp sugar
- 1/4 cup lime juice
- 1 tbsp sambal oelek
- 1 None Persian cucumber, seeded, chopped finely
- 3.5 oz snow peas, sliced thinly
Method
- In a food processor, combine 1/2 cup cilantro, 3 tbsp mint, 2 chilies, fish fillets, garlic and egg white. Process until pureed. Shape into 12 patties.
- Oil a large nonstick frying pan and place over medium-high heat. Cook patties until browned on both sides and cooked through.
- Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and let stand until just tender. Drain. Transfer to a large serving bowl and cover to keep warm.
- Combine sugar, lime juice and sambal oelek in a small saucepan. Bring to a boil then reduce heat and simmer, stirring, until sugar dissolves. Let cool slightly then pour over noodles and toss to combine.
- Chop remaining cilantro, mint and chili finely. Add to noodles along with cucumber and snow peas. Toss to combine.
- Serve fish cakes over noodle salad.
