Vietnamese · Lunch
Fried Fish Cake Wraps
Pan-fried Vietnamese fish cakes made from minced white fish blended with fish sauce, garlic and scallion, tucked into rice paper wraps with lettuce, cucumber, pickled carrot and herbs. Served with a nuoc cham dipping sauce combining lime, fish sauce, sugar and chili for a sharp, savoury contrast.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
392Calories
33.8gProtein
15.6gFat
28.4gCarbs
9.8gSugar
3.2gFiber
2380mgSodium
95mgChol
2.1gSat Fat
780mgPotassium
110mgCalcium
2.4mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Mince the white fish fillet, garlic and scallion, then mix with fish sauce, cornstarch and white pepper until tacky and holding together when pressed.
2
Fry
Heat vegetable oil in a small skillet over medium heat. Shape the fish mixture into 2 small flat patties and fry 3–4 minutes per side until golden brown and firm at the centre.
3
Rest
Transfer the fried fish cakes to a paper towel-lined plate and let them rest 10 minutes until firm and easy to slice without crumbling.
4
Build
Thinly slice the rested fish cakes. Dip one rice paper wrapper in warm water 2–3 seconds until pliable, lay flat, then layer lettuce, cucumber, pickled carrot, mint, cilantro and fish cake strips across the lower third. Fold sides in and roll tightly.
5
Plate
Slice the second chili and combine with lime juice, fish sauce, sugar and water in a small bowl until sugar dissolves. Repeat wrapping with the second wrapper and remaining filling, then plate both wraps alongside the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tsp2 tsp fish sauce (for the fish cake mix)
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp white pepper
- 44 rice paper wrappers (17-inch)
- 22 small handful lettuce leaves
- 11 cucumber
- 4 tbsp4 tbsp pickled carrot, drained
- 1212 mint leaves
- 1212 cilantro sprigs
- 2 tbsp2 tbsp vegetable oil, for pan-frying
- 2 tbsp2 tbsp lime juice (for the dipping sauce)
- 2 tbsp2 tbsp fish sauce (for the dipping sauce)
- 2 tsp2 tsp sugar (for the dipping sauce)
- 11 small chili
- 4 tbsp4 tbsp water
