VIETNAMESE FISH CAKES OVER GLASS NOODLE SALAD WITH NUOC CHAM DRESSING

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Asian|Gluten-free|Salad|Seafood

Ingredients

The Nuoc Cham Dressing:

1 cup warm water

½ cup sugar

2 teaspoons lime zest

½ cup fresh lime juice

1/3 cup fish sauce

2 cloves garlic, minced

1 Thai chili, finely chopped

The Fish Cakes

1 ¼ – 1 ½-pounds haddock filets, skinned (or other mild white fish)

1/3 cup fresh cilantro

2 cloves garlic, rough chopped

2 teaspoons ginger, chopped

2 scallions, rough chopped

2 tablespoons red curry paste

Zest from 1 lime

2 tablespoons lime juice

1 teaspoon peanut oil

1 teaspoon fish sauce

½ teaspoon salt

¼ cup rice flour (or cornstarch)

3 tablespoons peanut oil

The Salad:

4-ounces vermicelli rice noodles

1 cup pea pods, stringed

½ cup red bell pepper, finely chopped

1 cup English cucumber, cut into ¼” thick slices

1 ½ cups Napa or savoy cabbage

1 ½ cup bean sprouts

1 large carrot, peeled and grated

3 scallions, chopped

¼ cup Thai basil leaves

¼ cup cilantro leaves

¼ cup mint leaves, rough chopped if large

½ cup toasted peanuts, rough chopped

Sriracha Mayo

Instructions

To make the nuoc cham, combine the warm water and sugar in a large jar and shake until the sugar is dissolved (you can also whisk in a small bowl if you don’t have a jar). Add the lime zest, lime juice, fish sauce, garlic, and chili. Shake again to combine.

To make the fish cakes, combine all of the ingredients, except for the peanut oil in the bowl of a food processor. Pulse multiple times until everything is well combined. Form this mixture into patties about 1” thick.

Heat the peanut oil in a large skillet over medium high heat. When the oil is hot, add the patties, taking care not to crowd them in the skillet. Cook about 2-3 minutes per side until golden brown and cooked through in the center.

Place the vermicelli noodles and pea pods in a large bowl. Pour boiling water over the top of the noodles and pea pods to cover. Swish them around lightly so the noodles don’t stick together. Let sit for 8-10 minutes until the noodles are soft and the pea pods are bright green.

Combine the remaining salad ingredients in a large bowl, reserving half of the peanuts. Drain the noodles and pea pods well and add them to the bowl. Add 1/3 cup of the nuoc cham and toss until everything is well coated. Add more dressing as needed to taste. Any extra nuoc cham will keep in the refrigerator for 2-3 weeks.

To serve, place the salad on a plate and top with the fish cakes. Garnish with some of the reserved peanuts and drizzle the sriracha mayo over the top.