White Fish Recipes

Serves 6

• 1kg white fish, diced
• 2 eggs
• 3 garlic cloves. Crushed
• 4cm ginger, crushed
• 4 spring onions, white part only, finely chopped
• 2 tbls coriander, chopped
• 2 tbls mint, chopped
• 2 tbls garlic chives, chopped
• 2 green chillies, finely chopped
• 1 lime, zested
• Plain flour, for dusting
• 2 tbls peanut oil

  For the Cucumber salad

• 2 cucumbers, sliced into thin ribbons
• ½ bunch mint
• ½ bunch coriander

  For the Nuoc cham

• 1 red chilli, finely chopped
• 2 cloves garlic, crushed
• 2 tbls sugar
• 6 tbls fish sauce
• 6 tbls water
• ½ lime, juiced

• Process fish, eggs, garlic and ginger until a smooth paste forms.
• Fold through spring onions, coriander, and mint, garlic chives, chilli and lime zest. Season with salt and pepper to taste.
• Form into finger shapes. Dust with flour and refrigerate for at least 30 minutes.
• Pan fry fish fingers in hot peanut oil for 2 minutes on each side or until light golden.
• For cucumber salad, toss cucumber ribbons with herb leaves.
• For nouc cham, mix all ingredients together until sugar is dissolved.
• Serve fish fingers alongside cucumber salad with nuoc cham for dipping.