This is great hot-weather food, served as an appetizer at a Western meal or as part of a rice meal. The crispy greens are a pleasing contrast to the smooth bite of the fish cake slices. You can make the fish cakes up to a day ahead, then slice them and assemble the salad at the last minute.

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Ingredients

Dressing

  • 1 teaspoon fish sauce
  • 1 teaspoon Shallot Oil
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt, or to taste
  • Fish Cakes
  • About 1 cup grated or shaved Napa cabbage or Savoy cabbage
  • 1 green cayenne chile, minced
  • 1 teaspoon Toasted Chickpea Flour
  • 1 tablespoon Fried Shallots
  • About 1 tablespoon chopped coriander or mint

Method

Whisk together the dressing ingredients and set aside.

Slice each fish cake into 2 to 4 strips and place in a bowl. Add the cabbage. Whisk the dressing once more and pour over the fish cakes. Toss gently to distribute the dressing. Sprinkle on the chile and chickpea flour and toss again. Top with the fried shallots and chopped herbs and toss to mix. Taste and adjust the seasonings, if necessary, before serving.

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