These Thai fish cakes taste so delicious that no-one will believe just how easy they are to prepare!
Ingredients
- 800g white fish fillets (see Notes)
- 1 clove garlic, crushed
- 2 red birdseye chillies, seeded, finely chopped
- 2 tablespoons chopped coriander
- 3 Lebanese cucumbers, halved lengthways
- 2 shallots, peeled, thinly sliced
- 1/4 cup (60ml) lime juice (about 1 lime)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup coriander leaves
- 2 tablespoons vegetable oil
- Steamed jasmine rice, to serve
- Lime wedges, to serve
Method
- Step 1Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.
- Step 2Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
- Step 3Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1140 kj
Energy
13g
Fat Total
2g
Saturated Fat
2g
Fibre
33g
Protein
108mg
Cholesterol
635.67mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
* In Thailand, redfish is the variety of fish traditionally used to make fish cakes.
Related Video
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook:
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