Fish cakes with Thai pickles and fried rice

Recipes / Fish

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season to taste. Serve rice with fish cakes and pickles. Garnish with fresh coriander, if desired.