serves
4
prep
30 minutes
cook
12 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
12
minutes
difficulty
Easy
level
Ingredients
- 1 Asian red eschalot (see Note), thinly sliced, soaked in water for 10 minutes, drained
- 2 tomatoes, seeded, chopped
- 2 tsp finely crushed roasted peanuts
- 1 tsp chickpea (besan) flour (see Note)
- ½ cup coriander sprigs
- 2 tsp fried Asian red eschalots (see Note)
- 2 tsp
Nga phe (fish cakes)
- 250 g firm white fish fillet, finely chopped
- 2 tsp finely chopped ginger
- 1 garlic clove, crushed
- ¼ tsp ground turmeric
- 1 Asian red eschalot (see Note), chopped
- vegetable oil, to deep-fry
Instructions
To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, fry fish cakes, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
Slice fish cakes in half horizontally, and place rounds in a bowl. Add remaining ingredients; tomato, peanut, besan flour, coriander, fried eschalots, and using your hands gently toss to combine before serving.
Note
• Asian red eschalots and fried Asian red eschalots are from Asian food shops.
• Chickpea (besan) flour is from health food shops, Asian food shops and select supermarkets.
Photography Alan Benson
As seen in Feast magazine, February 2014, Issue 28.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
