🚨 Chả cá chiên -Vietnamese Fried Fish Cakes ✈️ Earlier this year I travelled to Saigon and hit up one of my favourite wet markets in district 5, Chợ Bàng Cờ (literally chessboard market) 💛 However, a strategy wasn't required to navigate to Chị Hiếu chả cá stall. 💡 Chị Hiếu's bouncy and umami filled fish Cakes inspired me to explore and dive deep into my cooking repertoire to replicate her fish cakes but with an additional Aussie twist (substituting black pepper with native pepperberry) 🔥 Duncan's tip: it's all about the fish. I've had three most success with Spanish mackerel 📩 Save this one Serves 4-5 Ingredients 1 kg mackerel fillets 2 tablespoons fish sauce 2 tablespoons neutral cooking oil 1⁄2 teaspoon anchovy salt (optional) or 1⁄2 teaspoon sea salt 1 teaspoon sugar 2 cloves garlic, crushed 1⁄2 bunch spring onions 1 teaspoon pepperberry, coarsely ground Cooking: 500ml neutral cooking oil Instructions: 1. With a metal spoon scrape fish flesh away from skin. 2 Add fillets into a stand mixture along with remaining ingredients and mix on moderate speed until fish binds into a thick and sticky paste. 3. In a large and deep fry pan bring cooking oil to180C. 4 Form fish paste into 1–1.5 cm thick and 5cm wide patties and deep fry for 2-3 minutes on each side or until golden. Enjoy as is or with steamed rice and a splash of Maggi seasoning.