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Thai-style fishcakes with choy sum
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Ingredients:
  • 250.00 ml fresh coriander leaves
  • 5 green shallots, trimmed, roughly chopped
  • 4cm piece fresh ginger, peeled, thinly sliced
  • 1 small fresh red birdseye chilli, deseeded, thinly sliced
  • 1 garlic clove, thinly sliced
  • 600g boneless white fish fillets (like ling or deep sea perch), cut into 5cm pieces
  • 1 lemon, rind finely grated
  • 1 bunch choy sum, trimmed
  • Lemon wedges, to serve
Instructions:
  • In a food processor, combine coriander, green shallots, ginger, chilli, and garlic. Pulse until finely chopped, scraping down the sides as needed. Add fish and lemon rind, then pulse until just combined.
  • Prepare a tray with non-stick baking paper. Shape 1/3 cup of the fish mixture into an 8cm wide patty that is about 2cm thick using wet hands and place it on the tray. Repeat this step with the remaining fish mixture. Cover the tray with plastic wrap and chill the patties in the fridge for 20 minutes.
  • Prepare a large microwave-safe plate with non-stick baking paper, then arrange the patties along the edge of the plate. Microwave on Medium/500 watts/50% power for 12-15 minutes or until the patties are firm to the touch and fully cooked. Transfer to a plate, cover loosely with foil to keep warm, and set aside.
  • Rinse the choy sum and transfer to a freezer bag with the remaining water. Arrange to make sure the stems are 1-2 deep when the bag is flat. Seal the bag tightly. Microwave on High/800 watts/100% for 2 minutes, or until the leaves are vibrant green and the stems are tender-crisp.
  • Present the fishcakes alongside choy sum and lemon wedges for a delightful combination.

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