Deep Fried Fish Cakes Recipe

(Cha Ca Chien)

Ingredients : Serves 5-6

275 g

150 ml

225 g

2

2 tablespoons

30 ml

2

Garnishing

A few

2 sprigs

White fish

Coconut milk or cow's milk

Sweet potatoes, boiled and mashed

Tomatoes, skinned and chopped

Coriander, chopped

Nuoc Mam sauce or light soya sauce,

mixed with 1 teaspoon anchovy essence

Eggs, lightly beaten

Rice flour or plain flour

Vegetable oil for deep frying

Lettuce leaves

Mint leaves

• Cover the fish with the coconut milk. (If there is not sufficient, add a little water or cow's milk). Bring the milk to the boil and simmer for 10 minutes or until the fish is tender.

• Remove any skin or bones and flake the fish.

• Place the fish, potato, tomatoes and coriander in a bowl and mix well.

• Combine the Nuoc Mam sauce and egg. Add half this mixture slowly to the fish mixture so that it retains its shape.

• Add some flour if the mixture is too runny.

• Shape the mixture into small balls. Dip each ball into the remaining egg and Nuoc Mam sauce mixture and roll into the rice flour.

• Heat the oil until it is smoking and deep fry until the balls are golden brown.

• Serve hot, garnished with the lettuce and sprigs of mint.