Fish cakes with Thai pickles and fried rice

Delicious Fish cakes with Thai pickles and fried rice Recipe

Have a complete meal on the table in no time with these tasty fish cakes.
Fish cakes with Thai pickles and fried rice
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 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


  • 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.

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