Grab a few ingredients, then see out the winter with these fast and fragrant Thai fish cakes.
Ingredients
- 110g (1/2 cup firmly packed) brown sugar
- 2 tablespoons white wine vinegar
- 2 long red chillies, thinly sliced
- 1 lemon, zested, juiced
- 1/2 cup torn coriander leaves, plus extra, to serve
- 600g boneless flathead fillets or other firm white fish fillets
- 2 tablespoons Thai red curry paste
- 1 egg
- 2 cloves garlic, thinly sliced
- 2cm piece ginger, roughly chopped
- 100g green beans, trimmed, finely chopped
- Peanut oil, to shallow-fry
- Roasted cashews (optional), to serve
- Steamed jasmine rice, to serve
Method
- Step 1To make dipping sauce, place sugar, vinegar and 80ml (1/3 cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until sugar dissolves. Stir in chillies, lemon zest and juice,and half the coriander. Refrigerate until needed. Makes 180ml (3/4 cup).
- Step 2To make fish cakes, process fish, curry paste, egg, garlic and ginger in a food processor until combined. Transfer to a large bowl. Add beans and remaining coriander. Using your hands, combine well. Season with salt and pepper. Divide the mixture into 12 portions and shape into 5cm patties.
- Step 3Fill a large frying pan with 3cm of oil and heat over high heat. Cook fish cakes, in 2 batches, for 1 1/2 minutes each side or until cooked through. Drain on paper towel.
- Step 4Divide fish cakes among plates and scatter with extra coriander and roasted cashews, if using. Serve with dipping sauce and steamed jasmine rice.
- Low carb
- Lower gi
Nutrition
2136 kj
Energy
28g
Fat Total
5g
Saturated Fat
2g
Fibre
34g
Protein
135mg
Cholesterol
561.84mg
Sodium
28g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For freshness and texture, add some roughly chopped cucumber to the dipping sauce.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef
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