I have a confession to make, I’ve been really naughty and have been eating real unhealthily.
Cakes all day everyday, smoothies, chocolate, burgers and fried food. So much so that I can feel my body screaming in disagreement. Opps?
So I’ve decided that for the next few days I’ll try to eat “better” and this brought me back to an old recipe that I haven’t made in awhile.
Quick and simple to come together, fresh with herbs, packed with flavor and the best part? The slightly spicy, slightly salty, and tangy sweet dipping sauce will have you going back for more.
Don’t be put off by the fact that this uses tinned tuna. The tinned tuna makes the fishcakes moist, and gets rids of any worry about under cooking the fish cake. It’s also quick and easy to handle, and all those herbs and spices will cover up most of the “fishy” smell that may put you off this. The key thing to note is to use good quality tinned tuna. 😉
Fast Thai Fish Cake
Adapted from Gordon Ramsay
What you’ll need
Makes approx 10 fish cakes
- 400g can tuna in oil (drained well)
- 6 water chestnuts (from a tin, drained and sliced finely)
- 3 spring onions sliced (with most of the tops removed leaving only the whites and some of the green)
- 1 tbsp grated ginger
- 3 tbsp chopped coriander
- 1 red chilli diced finely (seeds left in for more of a spicy kick, or removed to reduce the heat)
- 2 tsp thai fish sauce
- 2 large eggs
- Salt and pepper to taste
- 2.5 tbsp freshly squeeze lemon
- 2 tbsp thai fish sauce
- 1 tbsp maple syrup (or substitute with 1 tbsp sugar)
- 1 tbsp minced garlic
- 1 tbsp minced coriander
- 1 tbsp minced spring onions
- 1 tsp chilli flakes
Basic Quinoa Salad
- 100g quinoa (uncooked)
- 120g rocket leaves
- 1/2 cup cooked edamame
- 1 avocado (quartered and sliced)
- Mix all the dipping sauce ingredients together and put aside. Make sure that the sugar dissolves in the water.
- Place all the fish cake ingredients together in a bowl and give it a good mix with a spoon or with your hands to incorporate everything together.
(Season with salt and pepper to taste as each brand of tuna will seasoned be differently)
- Start shaping fish cakes by grabbing a golf ball size amount and roll it between your palms. Flatten it slightly, it should look like a thick pancake disc.
- Place to one side on a plate and continue shaping the rest. You should get 10 fish cakes out of this.
- Heat a non-stick frying pan with oil on medium heat.
(My pan could fit 5 at once so I had to fry them in 2 batched. I used about 1 tbsp of oil per batch)
- Fry the fish cakes until they are golden brown and flip to fry the other side.
- The fish cakes are done when they turn golden brown.
- Add the quinoa to a pot of boiling water and let simmer for 9 mins. Drain and set aside giving it a mix to allow the steam to evaporate and the quinoa to cool slightly.
- Add the edamame (or any beans) to the quinoa and give it a mix.
- Toss the quinoa mix with the rocket, avocado and 3 tbsp of dipping sauce to form your basic salad.
- Serve fish cakes on top of the salad with a wedge of lemon.
Do not skip the lemon. It brings back a nice hit of fresh acidity to the salad that would have mellowed out in the sauce.
Let me know if you do give it a try.