Thai fish cakes with quinoa
- 09.03.2017
- 2 614
For a healthy alternative try these fish cakes, made with quinoa and served with sweet chilli sauce and fresh mint salad.
Recipe «Thai fish cakes with quinoa» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup white quinoa, rinsed, 4 spring onions, chopped, 1 brown onion shallot, chopped, 2 garlic cloves, chopped, 1/3 cup coconut milk , 1/4 cup Thai yellow curry paste, 1 tbsp fish sauce, 600g basa fillets, chopped , 1/4 cup peanut oil, 2 cups mint leaves, 1 brown onion shallot, extra, cut into thin wedges, 200g punnet Perino grape tomatoes, halved, Sweet chilli sauce, to serve, Lime wedges, to serve, Steamed rice, to serve.
Ingredients:
- 1/3 cup white quinoa, rinsed
- 4 spring onions, chopped
- 1 brown onion shallot, chopped
- 2 garlic cloves, chopped
- 1/3 cup coconut milk
- 1/4 cup Thai yellow curry paste
- 1 tbsp fish sauce
- 600g basa fillets, chopped
- 1/4 cup peanut oil
- 2 cups mint leaves
- 1 brown onion shallot, extra, cut into thin wedges
- 200g punnet Perino grape tomatoes, halved
- Sweet chilli sauce, to serve
- Lime wedges, to serve
- Steamed rice, to serve
Instructions
- Cook quinoa in a small saucepan of boiling water for 12 mins or until just tender. Drain and refresh under cold running water. Drain.
- Process spring onion, shallot, garlic, coconut milk, curry paste, fish sauce and basa in a food processor. Transfer to a bowl. Stir in the quinoa.
- Heat oil in a large frying pan over medium heat. Shape 1/3 cupfuls of the fish mixture into patties and cook, in batches, for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.
- Meanwhile, place mint, extra shallot and tomato in a bowl and toss to combine.
- Divide fish cakes among serving plates and serve with the mint salad, sweet chilli sauce, lime wedges and rice.