Deep fried fish cakes (cha ca chien)

Yield: 4 servings

Measure Ingredient
10 ounces White fish
⅔ cup Coconut milk
OR cow's milk
½ pounds Sweet potatoes -- boiled and
Mashed
2 Tomatoes -- skinned and
Chopped
2 tablespoons Chopped fresh cilantro
2 tablespoons Nuoc Mam sauce
OR
2 tablespoons Light soy sauce mixed
With 1 tsp. anchovy extract
2 Eggs -- lightly beaten
Rice flour
OR all-purpose flour
Vegetable oil -- for deep
Frying
Lettuce leaves
Sprigs of mint

GARNISH

1. Cover the fish with the coconut milk. (If there is not sufficient add a little water or cow's milk.) Bring the milt to a boil and simmer for 10 minutes or until the fish is tender. Remove any skin or bones and flake the fish. 2. Place the fish, potato, tomatoes, and cilantro in a bowl and mix well. 3. Combine the Nuoc mam sauce and egg. Add half the mixture slowly to the fish mixture so that it retains its shape. Add some flour if the mixture is too runny. 4. Shape the mixture into small balls. Dip each ball into the remaining egg and Nuoc Mam sauce mixture, and roll into the rice flour. 5. Heat the oil until it is smoking and deep-fry until the balls are golden brown. 6. Serve hot, garnished with the lettuce and sprigs of mint.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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