Simple, fresh and great for kids! Marie Duong's fish cakes are the ideal weeknight dinner.
The lemon myrtle dipping sauce pairs perfectly with the delicate white fish, taking the flavour of this dish to a whole new level.
380g fish fillets (choose firm white fish fillets)
40g green beans, blanched and finely chopped
1 egg white
1 tsp crushed red chilli
Salt and pepper to taste
75ml vegetable/canola oil
For Dipping Sauce
3 tbsp fish sauce
1 ½ large lemons for juice
2 large clove garlic, finely chopped
1 tbsp brown sugar
2 tbsp lemon myrtle oil
1 tbsp fresh red chilli, finely chopped
2 tbsp fresh coriander, finely chopped
- Coarsely chop fish into small pieces and place into food processor. Process until smooth, and transfer contents to a large mixing bowl.
- Add chopped beans, 1 egg white, 1 tbsp fish sauce, chilli, salt and pepper (to taste) and cornflour; mix until well combined.
- Heat vegetable or canola oil in a large frying pan over medium heat. Place the egg moulds in the pan and fill with fish cake mixture. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel to absorb excess oil. Repeat with remaining fish cake mixture.
Lemon Myrtle Dipping Sauce:
- In a bottle, add 2 tbsp fish sauce, 2 tbsp lemon myrtle oil, lemon juice, chopped coriander, brown sugar, and fresh red chilli. Shake well until combined.
- Cut fish cakes into quarters or halves (if preferred) and plate. Serve with dipping sauce on the side.
- Additional option: serve dipping sauce with satay sauce.
Looking to try Lemon Myrtle? Request a sample.