Vietnamese-style baked fish cakes with vermicelli salad

They are ubiquitous in Thai cuisine, but I’ve never really met a fish cake that I’ve liked, until now. Baked instead of fried and served with a punchy nuoccham, this dish puts a healthy spin on an age-old classic. Buy whatever fish looks best on the day, it doesn’t have to be top shelf, just skin and bone free. Do all your prep before you put the fish cakes in the oven as they are at their best fresh off the press.