Thai chili fish cakes

with black rice and spinach

  • Prep Time:
    20 mins

  • Cook Time:
    10 mins

  • Difficulty:
    Easy

  • Serves:
    4

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.

 

Ingredients

  • 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

  • 1 egg

  • 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

Method

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.