Have a complete meal on the table in no time with these tasty fish cakes.

Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.

Ingredients

• 600g barramundi fillets, roughly chopped

• 100ml fresh lime juice

• 2 tablespoons red curry paste

• 2 eggs

• 70g green beans, trimmed, finely sliced

• 1/4 cup (60ml) vegetable oil

• 2 carrots, peeled and diced

• 1 Lebanese cucumber, halved, seeds removed, diced

• 4 small red chillies

• 1 1/2 tablespoons sugar

• 1 tablespoon fish sauce

• 1 tablespoon butter

• 1 bunch baby bok choy, trimmed, chopped

• 2 cups cooked cold brown rice

• Fresh coriander, optional

Method

• Step 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.

• Step 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.

• Step 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.

• Step 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.

• Step 5

  Season to taste. Serve rice with fish cakes and pickles. Garnish with fresh coriander, if desired.