Vietnamese-style turmeric fishcakes with spring onion & herb salad
- Brin Pirathapan
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
Plus freezing
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Brin's Vietnamese-style fishcakes are infused with turmeric, garlic, and fish sauce. They’re crisp on the outside and fluffy on the inside. Served with a fresh spring onion and herb salad, they make a perfect starter
Low sugar
Nut-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
400ml coconut milk
-
400ml milk
-
2 lemongrass stalks
1 bashed using the back of a knife and 1 peeled and very finely chopped
-
4 garlic cloves
2 bashed using the back of a knife, 1 peeled and finely chopped
-
15g ginger
grated
-
2 tsp ground turmeric
-
1 tsp medium curry powder
-
2½ tsp fish sauce
-
500g Maris Piper potatoes
cut into quarters
-
250g cod loin
or white fish
-
6 spring onions
two finely sliced and four julienned
-
10g dill
finely chopped
-
500ml vegetable oil
-
2 eggs
beaten
-
40g plain flour
-
2 tbsp soy sauce
-
1 tbsp apple cider vinegar
-
1 lime
juiced
-
20g mint
leaves picked
-
20g Thai basil
leaves picked
-
20g coriander
roughly chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal587
- fat32g
- saturates18g
- carbs48g
- sugars10g
- fibre4g
- protein25g
- salt3.48g
Ad
Method
-
step 1
Pour the coconut milk and the milk into a large saucepan, along with the bashed lemongrass and garlic, half the ginger, the turmeric, curry powder, ½ tsp fish sauce and 1 tsp salt. Add the potatoes and slowly bring to a boil, around 10 mins. Gently simmer until the potatoes are tender, around 12-15 mins. Using a slotted spoon, remove the potatoes and set aside to steam-dry. Add the cod loin to the pan and turn the heat to low. Cover with a lid and cook for 10 mins, until the cod is just cooked through and tender.
-
step 2
Add a third of the sliced spring onions, the chopped garlic, remaining ginger, half the remaining lemongrass and the dill to a bowl. Tip in the drained potatoes, discarding the garlic cloves and lemongrass and mash well. Once well combined, flake the fish into the mixture with 3 tbsp of the poaching liquid. Mix gently, keeping some big flakes in there and form into 4 equal-sized patties. Set aside in the freezer for 5-10 mins to firm up.
-
step 3
Heat the oil in a high-sided frying pan over a medium heat. Tip the eggs into a shallow bowl, then the flour and panko into two other separate bowls. Coat the fishcakes in flour, then the eggs, and finally in the panko breadcrumbs.
-
step 4
Once a few breadcrumbs added to the oil rise to the top and brown quickly, add the fishcakes carefully by lowering them in with a slotted spoon. Cook for 3-4 mins on each side until golden. Alternatively, these can be cooked in the air fryer at 190C for 10 mins with a drizzle of oil on top, turning halfway through.
-
step 5
Meanwhile, to make the salad, combine the soy sauce, vinegar and lime juice with the remaining fish sauce. When ready to serve, add the julienned spring onions, mint, basil and coriander and toss to combine. Serve the fishcakes with the herb salad on the side.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...