Thai chili fish cakes
with black rice and spinach
Botanical Benefits*: protein-packed, essential vitamins and minerals, stimulating and moving herbs & spices
Diet Style: Asian inspired, gluten-, dairy- and sugar-free, paleo, wholesome
This is a great little recipe I have been using for years. Change up the herbs and spices according to season or what you have that needs using up, it’s a good recipe for blending up herbs.
21oz/600g of firm white fish fillets – skinless and boneless; sustainable & well priced.
1 red thai chili – seedless, roughly chopped
1-2 garlic cloves – peeled
1 tsp. fresh ginger – finely chopped
1 kaffir lime leaf – center stem removed, finely chopped OR zest of 1 lime.
1 cup fresh herbs – finely chopped – thai basil, cilantro, basil, celery leaves if you don’t like cilantro, even spicy rocket or arugula
2 tbsp brown rice flour or corn flour or chickpea flour
2 scallions – finely sliced using both white & green parts of stem
1/2 cup raw green beans – very finely sliced
1 tsp sea salt
a few grinds of fresh white pepper if you have it
In a food processor add chili, ginger, garlic, lime leaf or zest and blitz for 20 seconds.
Add fish, egg, rice flour and pulse in 3-second intervals until the mixture is ground to a chunky paste. Scrape the bowl down once or twice.
Add herbs, scallions, green beans, and salt and stir to combine.
Shape into round patties using about 1/3 cup of mixture – the mixture will be quite soft but it will firm up as you cook it. I shape and place directly into the heated, oiled pan.
Pan sear in non-stick pan, heat 1 tbsp of olive or high quality oil on medium heat. Cook fishcakes in batches 3-4 minutes each side or until cooked through. Add more oil to pan as needed between batches. Keep cooked fishcakes warm on a baking sheet covered.
Serve with sweet chili sauce or squeeze of lime, over black rice with spinach, thai vegetable salad or a green papaya or mango salad.
Note – this recipe can be made by hand if you very finely chop up everything including the fish and mix together in a bowl.
Recipe Karina Hines.