Noodle Fish Cake
Who says noodles and cake don’t go together? Well they do, especially if it’s fish cake. I got this idea from one of my favorite Vietnamese restaurants in San Jose. Whenever I’d order one of their combination meals, it comes with a slice of fish cake. It’s not the ordinary fish cake one might encounter in other Asian restaurants. This one comes with noodles in the cake.
This recipe combines tilapia, bean thread noodles and eggs, along with other ingredients. You could experiment with other kinds of fish. It’s a great treat as an appetizer or main course – breakfast, lunch or dinner. You can also be creative with your dipping sauce which could range from sweet chili sauce to soy sauce to vinegar. This time, I used Sriracha mayo.
4 medium tilapia fillets
6 eggs, beaten
1/2 cup green peas
2 oz. silver (bean thread) noodles
5 cloves garlic, peeled and crushed
1 medium tomato, sliced into tiny cubes
1/4 cup green onions, chopped
3 tbsps fish sauce
1 tbsp soy sauce
Salt and pepper to taste
2 tbsps Olive oil
3 cups water
Soak bean thread noodles in warm water to soften, then set aside. In a medium wok or pan, boil 1 cup water. Add fish fillets and cook until they are just half done. Remove from heat and drain. Mash the fillets and set aside. In the same wok, heat Olive oil in medium heat. Add garlic and sauté until golden brown. Add tomatoes and green onions and cook for one minute. Add mashed fillets and cook for another minute. Add 2 cups water and bring to a quick boil. Add fish sauce, soy sauce and salt and pepper to taste. Add noodles and cook until all the liquid has evaporated. Drain the fish and noodle mixture and place into a 9-inch baking pan, spreading evenly. Add beaten eggs. Pre-heat oven to 375 degrees. Bake the mixture for 20-30 minutes. Slice the cake into wedges and serve warm with a side of your favorite fresh fruit.