Fish cakes with Thai pickles and fried rice
- 09.03.2017
- 522
Have a complete meal on the table in no time with these tasty fish cakes.
Recipe «Fish cakes with Thai pickles and fried rice» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g barramundi fillets, roughly chopped, 100ml fresh lime juice, 2 tbsp red curry paste, 2 eggs, 70g green beans, trimmed, finely sliced , 1/4 cup vegetable oil, 2 carrots, peeled and diced, 1 Lebanese cucumber, halved, seeds removed, diced , 4 small red chillies, 1 1/2 tbsp sugar, 1 tbsp fish sauce, 1 tbsp butter, 1 bunch baby bok choy, trimmed, chopped, 2 cups cooked cold brown rice, Fresh coriander, optional.
Ingredients:
- 600g barramundi fillets, roughly chopped
- 100ml fresh lime juice
- 2 tbsp red curry paste
- 2 eggs
- 70g green beans, trimmed, finely sliced
- 1/4 cup vegetable oil
- 2 carrots, peeled and diced
- 1 Lebanese cucumber, halved, seeds removed, diced
- 4 small red chillies
- 1 1/2 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp butter
- 1 bunch baby bok choy, trimmed, chopped
- 2 cups cooked cold brown rice
- Fresh coriander, optional
Instructions
- Place barramundi, 2 tablespoons lime juice, red curry paste and 1 egg in a food processor and pulse until smooth. Transfer to mixing bowl, season and fold through beans.
- Heat oil in a large heavy-based frypan over a moderately high heat. Shape tablespoons of the mixture into patties, and fry for about 3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
- Place carrot, cucumber and chillies into a bowl. Warm the lime juice, sugar and fish sauce in a small saucepan until sugar dissolves. Pour over carrot mixture. Set aside to cool.
- Heat butter in a wok over a moderately high heat. Stir-fry bok choy for 1-2 minutes or until just tender. Stir in remaining egg and toss over the heat. Add rice and cook for 3-4 minutes or until warmed through.
- Season to taste. Serve rice with fish cakes and pickles. Garnish with fresh coriander, if desired.