Thai Fish Cakes

with Sweet Chilli Dipping Sauce and Salad

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Instructions

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1 Blitz fish

Chop the Nile perch roughly. Chop the coriander, including the stalks, roughly. Place the Nile perch, coriander, red curry paste and soy sauce in a food processor. Blitz for 1-2 min or until fully smooth.

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2 Make batter

Add the corn starch and eggs to a bowl and whisk until smooth. Add the peas and nile perch mix. Stir to combine. Set aside.

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3 Prep salad

Shred the white cabbage very finely. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Slice the cucumber into discs, then slice each cucumber disc into matchsticks. Finely slice the spring onion. Add cabbage, carrots, cucumber, peanuts and spring onion to a serving bowl, set aside.

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4 Prep dipping sauce

Juice half of the limes into a small bowl or jar. Add the sweet chilli sauce and fish sauce and whisk or shake until fully combined - this is your dipping sauce.

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5 Fry fish cakes

Heat a non-stick pan over a medium-high heat with the vegetable oil. Once hot, add 1 heaped Tbsp of fish batter at a time and fry for 2 min on each side as though making pancakes. Flip once the edges have set. Once browned and cooked through, transfer the fish cakes to kitchen paper. Keep warm.

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6 Serve

Dress the salad with the juice from the remaining limes and season with salt. Mix thoroughly. Serve the fishcakes over the salad with the dipping sauce to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Prep ahead! Have the batter ready and stored in the fridge until you're ready to fry it into delicious fish cakes.

Thai fish cakes are nothing like British fish cakes. They're generally thinner, chewier and altogether more fragrant.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 628 · Prot 56.2 · Carbs 57.5 · Fat 20.2

Ingredients

Number of people

Fishcakes

Nile perch fillet 350.00 Grams
Fresh coriander 20.00 Grams
Red curry paste 30.00 Grams
Soy sauce 30.00 ML
Corn starch 30.00 Grams
Eggs 2.00 Pieces
Green peas 100.00 Grams
Vegetable oil 2.00 Tbsp

Slaw

White cabbage 200.00 Grams
Carrot 1.00 Pieces
Cucumber 1.00 Pieces
Spring onion 50.00 Grams
Peanuts, unsalted 40.00 Grams
Salt 0.50 Tsp

Dipping sauce

Lime 2.00 Pieces
Sweet chilli sauce 30.00 Grams
Fish sauce 15.00 ML

Thai fish cakes are nothing like British fish cakes. They're generally thinner, chewier and altogether more fragrant.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 628 · Prot 56.2 · Carbs 57.5 · Fat 20.2

Instructions

photo

1 Blitz fish

Chop the Nile perch roughly. Chop the coriander, including the stalks, roughly. Place the Nile perch, coriander, red curry paste and soy sauce in a food processor. Blitz for 1-2 min or until fully smooth.

photo

2 Make batter

Add the corn starch and eggs to a bowl and whisk until smooth. Add the peas and nile perch mix. Stir to combine. Set aside.

photo

3 Prep salad

Shred the white cabbage very finely. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Slice the cucumber into discs, then slice each cucumber disc into matchsticks. Finely slice the spring onion. Add cabbage, carrots, cucumber, peanuts and spring onion to a serving bowl, set aside.

photo

4 Prep dipping sauce

Juice half of the limes into a small bowl or jar. Add the sweet chilli sauce and fish sauce and whisk or shake until fully combined - this is your dipping sauce.

photo

5 Fry fish cakes

Heat a non-stick pan over a medium-high heat with the vegetable oil. Once hot, add 1 heaped Tbsp of fish batter at a time and fry for 2 min on each side as though making pancakes. Flip once the edges have set. Once browned and cooked through, transfer the fish cakes to kitchen paper. Keep warm.

photo

6 Serve

Dress the salad with the juice from the remaining limes and season with salt. Mix thoroughly. Serve the fishcakes over the salad with the dipping sauce to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Prep ahead! Have the batter ready and stored in the fridge until you're ready to fry it into delicious fish cakes.

Ingredients

Number of people

Fishcakes

Nile perch fillet 350.00 Grams
Fresh coriander 20.00 Grams
Red curry paste 30.00 Grams
Soy sauce 30.00 ML
Corn starch 30.00 Grams
Eggs 2.00 Pieces
Green peas 100.00 Grams
Vegetable oil 2.00 Tbsp

Slaw

White cabbage 200.00 Grams
Carrot 1.00 Pieces
Cucumber 1.00 Pieces
Spring onion 50.00 Grams
Peanuts, unsalted 40.00 Grams
Salt 0.50 Tsp

Dipping sauce

Lime 2.00 Pieces
Sweet chilli sauce 30.00 Grams
Fish sauce 15.00 ML
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