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Thai Fish Cake Pitas with Rainbow Salad and Nuoc Cham

cooking time

00:30

ingredients

  • 8 fish cakes
  • 8 Gianni’s Pita Pockets
  • 2 cups shredded lettuce
  • ¼ red onion, thinly sliced
  • 2-3 small carrots, grated
  • ½ red capsicum, thinly sliced
  • ¼ cup fresh coriander

For the Nuoc Cham salad dressing

  • ¼ cup lime juice
  • 2 Tbsp fish sauce
  • 2 Tbsp white sugar
  • ⅓ cup warm water
  • ½ small chilli, finely sliced
  • 1 garlic clove, finely chopped

method

  1. Cook the fish cakes as per pack instructions, and warm the pitas in the microwave for 15-20 seconds.
  2. In a large bowl, combine the lettuce, red onion, carrot, capsicum and coriander. Toss to mix.
  3. To make the nuoc cham dressing, combine the lime juice, fish sauce, sugar, water, chilli and garlic in a bowl; stirring until the sugar has dissolved. Pour over the salad and toss to dress.
  4. Cut open the pita pockets. Stuff each pocket with salad, then place the fish cake inside with the salad. Serve immediately.

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April 11, 2026