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Fish cakes with Thai pickles and fried rice
Fish cakes with Thai pickles and fried rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up quick and delicious fish cakes for a satisfying meal.
Ingredients:
  • 600g barramundi fillets, roughly chopped
  • 100ml fresh lime juice
  • 56.00 gm red curry paste
  • 70g green beans, trimmed, finely sliced
  • 60ml vegetable oil
  • 2 carrots, peeled and diced
  • 1 Lebanese cucumber, halved, seeds removed, diced
  • 4 small red chillies
  • 27.00 gm sugar
  • 24.40 gm fish sauce
  • 20.00 gm butter
  • 1 bunch baby bok choy, trimmed, chopped
  • 400.00 gm cooked cold brown rice
  • Fresh coriander, optional
Instructions:
  • Combine barramundi, fresh lime juice, aromatic red curry paste, and a single egg in a powerful food processor, pulsing until achieving a smooth, flavorful mixture. Transfer the vibrant mixture to a mixing bowl, season to perfection, and gently incorporate the beans for a tantalizing blend of flavors and textures.
  • In a large heavy-based frypan, heat oil over medium-high heat. Shape tablespoons of the mixture into patties and fry for about 3 minutes on each side until golden brown and fully cooked. Place on a plate lined with paper towel to absorb excess oil.
  • Combine carrot, cucumber, and chillies in a bowl. Heat lime juice, sugar, and fish sauce in a small saucepan until sugar dissolves. Pour over the vegetable mixture and let it cool.
  • In a wok, heat butter over moderately high heat. Stir-fry bok choy for 1-2 minutes until just tender. Add remaining egg, toss over the heat, then mix in rice and cook for 3-4 minutes until warmed through.
  • Taste and adjust seasoning as needed. Plate the fish cakes and pickles with rice. Add a sprinkle of fresh coriander for extra flavor, if desired.

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