Mouth-watering Asian flavours spring to life in this tasty fish cake meal.
- For sauce, combine 100ml water, vinegar and sugar in a small saucepan and stir over low heat until dissolved. Increase heat to medium and boil for 3-4 minutes or until reduced by 1/ Remove from heat, cool to room temperature, then stir in remaining ingredients.
- Using a food processor, process fish fillets until smooth. Transfer to a bowl and add remaining ingredients, except oil, then using a wooden spoon, stir until well combined.
- Using moistened fingers, form heaped tablespoonfuls of fish mixture into cakes.
- One-third fill a wok or deep fryer with oil and heat to 160°C then deep-fry fish cakes, in batches, for 5 minutes or until golden. Drain on a paper towel-lined tray. Serve immediately with betel leaves, if using and dipping sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set