Fish

Banh mi cha ca (vietnamese baguette with fried fish cakes and sriracha)

Name: Banh mi cha ca (vietnamese baguette with fried fish cakes and sriracha) recipe
Yield: 6
Ingredients: 6 Vietnamese rolls (or white baguettes), split lengthways but not separated; Softened butter, to spread; 2 Lebanese cucumbers, cut lengthways into 12 wedges; 6 long green shallots, trimmed and cut into 12cm lengths; 12 coriander sprigs; 500g firm white skinless fish fillets, roughly chopped; 2 garlic cloves, roughly chopped; 1/2 tsp sesame oil; 2 tbs fish sauce; 2 tbs sriracha sauce; 2 kaffir lime leaves, finely shredded; 3 coriander sprigs, leaves, stem and roots roughly chopped; 2 long green shallots, trimmed, sliced; 1/3 cup (80ml) vegetable oil

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Vietnamese baguette with fried fish cakes _Sriracha_banh mi cha-1

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by Kirsten Jenkins

Jun 02, 2021

Ingredients (14)

6 Vietnamese rolls (or white baguettes), split lengthways but not separated
Softened butter, to spread
2 Lebanese cucumbers, cut lengthways into 12 wedges
6 long green shallots, trimmed and cut into 12cm lengths
12 coriander sprigs

Fish cakes

500g firm white skinless fish fillets, roughly chopped
2 garlic cloves, roughly chopped
1/2 tsp sesame oil
2 tbs fish sauce
2 tbs sriracha sauce
2 kaffir lime leaves, finely shredded
3 coriander sprigs, leaves, stem and roots roughly chopped
2 long green shallots, trimmed, sliced
1/3 cup (80ml) vegetable oil

Method

1.

For the fish cakes, place all the ingredients except the vegetable oil in a food processor and whiz until smooth.
2.

Transfer the fish paste to a bowl, then with lightly oiled hands, form 2 tbs mixture into round patties (this should make 12 fish cakes).
3.

Heat the vegetable oil in a large non-stick frypan over medium heat. Add the fish cakes in batches and fry for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
4.

Spread the baguettes with butter. Divide the fish cakes among baguettes, then top with the cucumber, long green shallots and coriander sprigs. Drizzle with soy sauce and sriracha sauce, and serve with chopped chilli and lime wedges alongside.