Quick, easy, and sophisticated, with ready-made fish cakes filled with oak-smoked rainbow trout. Served atop a Vietnamese rice noodle and slaw salad, sprinkled with peanuts and charred spring onion. Less hand-on time, more feet-up time!
Vietnamese Smoked Trout Fish Cakes
Vietnamese Smoked Trout Fish Cakes
with vermicelli noodles, edamame beans & a spicy ginger dressing
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Edamame Beans
- Fish
- Fresh Ginger
- Peanuts
- Sambal Oelek
- Shredded Red Cabbage & Julienne Carrot
- Smoked Rainbow Trout Fish Cakes
- Spring Onion
- Sweet Sesame-Soy
- Vermicelli Rice Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOAST THE PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Using a bowl, submerge the noodles and edamame beans in boiling water. Add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SAUTÉ THE SPRING ONION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add in the sliced spring onion and a pinch of salt. Fry for 1-2 minutes until lightly charred but still al dente, shifting occasionally. Remove from the pan on completion and set aside for serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through. (They’re precooked, so only need to be heated up.) Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles and edamame beans, and toss together.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the spicy dressing. Garnish with the charred spring onion and the chopped, toasted peanuts. Would you look at that, Chef!
Peanuts - 15g
Sweet Sesame-Soy - 25ml
Fresh Ginger - 15g
Sambal Oelek - 10ml
Vermicelli Rice Noodles - 1 cake
Edamame Beans - 40g
Spring Onion - 1
Smoked Rainbow Trout Fish Cakes - 2
Shredded Red Cabbage & Julienne Carrot - 100g
TOAST THE PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Using a bowl, submerge the noodles and edamame beans in boiling water. Add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SAUTÉ THE SPRING ONION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add in the sliced spring onion and a pinch of salt. Fry for 2-3 minutes until lightly charred but still al dente, shifting occasionally. Remove from the pan on completion and set aside for serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through. (They’re precooked, so only need to be heated up.) Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles and edamame beans, and toss together.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the spicy dressing. Garnish with the charred spring onion and the chopped, toasted peanuts. Would you look at that, Chef!
Peanuts - 30g
Sweet Sesame-Soy - 50ml
Fresh Ginger - 30g
Sambal Oelek - 20ml
Vermicelli Rice Noodles - 2 cakes
Edamame Beans - 80g
Spring Onion - 2
Smoked Rainbow Trout Fish Cakes - 4
Shredded Red Cabbage & Julienne Carrot - 200g
TOAST THE PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Using a bowl, submerge the noodles and edamame beans in boiling water. Add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SAUTÉ THE SPRING ONION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add in the sliced spring onion and a pinch of salt. Fry for 2-3 minutes until lightly charred but still al dente, shifting occasionally. Remove from the pan on completion and set aside for serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through. (They’re precooked, so only need to be heated up.) Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles and edamame beans, and toss together.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the spicy dressing. Garnish with the charred spring onion and the chopped, toasted peanuts. Would you look at that, Chef!
Peanuts - 30g
Sweet Sesame-Soy - 50ml
Fresh Ginger - 30g
Sambal Oelek - 20ml
Vermicelli Rice Noodles - 2 cakes
Edamame Beans - 80g
Spring Onion - 2
Smoked Rainbow Trout Fish Cakes - 4
Shredded Red Cabbage & Julienne Carrot - 200g
TOAST THE PEANUTS
Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Using a bowl, submerge the noodles and edamame beans in boiling water. Add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SAUTÉ THE SPRING ONION
Return the pan to a medium-high heat with a drizzle of oil. When hot, add in the sliced spring onion and a pinch of salt. Fry for 3-4 minutes until lightly charred but still al dente, shifting occasionally. Remove from the pan on completion and set aside for serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through. (They’re precooked, so only need to be heated up.) Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 4-5 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles and edamame beans, and toss together.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the spicy dressing. Garnish with the charred spring onion and the chopped, toasted peanuts. Would you look at that, Chef!
Peanuts - 60g
Sweet Sesame-Soy - 100ml
Fresh Ginger - 60g
Sambal Oelek - 40ml
Vermicelli Rice Noodles - 4 cakes
Edamame Beans - 160g
Spring Onion - 4
Smoked Rainbow Trout Fish Cakes - 8
Shredded Red Cabbage & Julienne Carrot - 400g
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