Thai Style Fishcakes
For the fishcakes:
600g firm white fish (such as basa or snapper), finely sliced
1 garlic clove, minced
2 spring onions, chopped
2 tsp lime zest (about 1 lime’s worth)
2 tsp freshly grated ginger
2 tsp red curry paste
3 tbsp wholemeal flour
For the salad and dressing:
2 cups cooked rice vermicelli noodles (roughly 1 1/2 little nests)
1 red capsicum, finely sliced
1/4 cup chopped coriander
1/4 cup mint
1 cup chopped spinach
1 tbsp sesame oil
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
- Place fish, garlic, spring onions, lime zest, ginger, red curry paste and egg into a food processor and pulse until combined. (Only pulse the ingredients until the fish is finely chopped but with some texture still- don't let it become a paste)
- Stir through flour and season with a little salt.
- Shape mixture into fishcakes of desired size.
- Heat a non-stick frypan to medium high, spray lightly with oil and place portions of fish mixture into the pan.
- Cook fishcakes in batches for approx 5 minutes per side or until cooked through.
- While cakes are cooking, toss together cooked rice vermicelli, capsicum, coriander, mint and spinach.
- Combine the sesame oil, fish sauce, lime juice and sugar in a jar, then shake until thoroughly mixed and pour over the noodle salad.
- Divide salad among plates or bowls and top with cooked fishcakes to serve.
Recipe courtesy of Jay Rogers at Kidspot.