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White Fish Recipes

Vietnamese Fish Fingers with Cucumber Salad & Nouc Cham

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