15 minutes
A vibrant and flavorful salad featuring pre-made fish cakes, crispy cabbage, and a tangy dressing.
teaspoons
Shallot Oil
teaspoons
tablespoons
teaspoons
Napa Cabbage, grated or shaved
cups
Green Cayenne Chile, minced
each
teaspoons
tablespoons
Coriander, chopped
tablespoons
Mint, chopped
tablespoons
Pre-made Fish Cakes, sliced into 2-4 strips
each
1. Prepare the Dressing
Whisk together the fish sauce, Shallot Oil, fresh lime juice, and salt in a bowl to emulsify the dressing.
2. Combine Fish Cakes and Cabbage
Slice the pre-made fish cakes into 2 to 4 strips per cake. Place the sliced fish cakes and the grated or shaved cabbage into a large bowl.
3. Dress the Salad
Pour the dressing over the fish cakes and cabbage, ensuring the ingredients are evenly coated.
4. Add Heat and Flavor
Sprinkle the minced green cayenne chile and the Toasted Chickpea Flour over the salad.
5. Top with Shallots and Herbs
Top the salad with Fried Shallots and your choice of chopped coriander or mint.
6. Toss and Serve
Give the salad a good toss to combine all the ingredients thoroughly. Taste the salad and adjust the seasonings if necessary. Serve immediately.
Swap the fish for an equal amount of shrimp or prawns. Adjust the seasoning to include a bit of lime zest and swap soy sauce for fish sauce to complement the shrimp's sweetness.
Instead of the usual white fish like cod or haddock, experiment with salmon, shrimp, or even a combination of seafood to give a different flavor and texture.
Replace cabbage with a combination of julienned Asian pears and radishes. Dress with a mixture of rice vinegar, soy sauce, and sesame oil for a refreshing side dish.
For a vegetarian option, mashed tofu or chickpeas can be used as the base. To these, add finely chopped vegetables like carrots and bell peppers, and season with soy sauce, sesame oil, and chili flakes for a kick.
Ground chicken or turkey can replace the fish. Incorporate ingredients like minced ginger, garlic, and green onions to the mix. Use a light soy or hoisin sauce for a different flavor profile.
Pulse the fish in a food processor until it has a paste-like consistency with some structure to avoid overly dense cakes.
Use a firm and flaky fish like cod, haddock, or salmon, ensuring it's fresh or properly thawed for the best texture and flavor in your fish cakes.
Introduce toasted sesame seeds, crushed peanuts, or fried shallots to the salad for crunch and flavor depth.
Add cilantro, mint, or Thai basil to the salad for brightness and a punch of fresh flavor.
Achieve the right balance of salty, sweet, sour, and umami in your fish cakes with fish sauce, sugar, and lime juice.
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