Here is a colourful, Asian-inspired meal that is full of flavour.
Asian fish cakes with Asian slaw – a flavourful dish with plenty of fibre and plenty of good things in it.
I love Asian cooking and all the flavours it holds. I am especially fond of the combination of fresh ginger, lime and garlic – it is just so good.
These fish cakes are packed with flavour. You can make them with plain fresh fish mince (fiskefars), or blend your own fish into a mince. It is important to check that the mince is plain fish and has not had other ingredients added.
The Asian slaw is colourful, fresh and deep in flavour. Toss it with the dressing just before serving – do it too early and the slaw goes limp.
Asian fish cakes with cabbage slaw
Recipe for flavourful Asian fish cakes with Asian slaw.
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Ingredients
Asian fish cakes
- 900 g plain fresh fish mince (fiskefars)
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1/2 fresh chilli, finely chopped
- 1 tbsp fresh ginger, finely grated
- 1 handful parsley, finely chopped
- 1 lime, juice and finely grated zest
- 2 eggs
- 2 tbsp plain flour
- 100-200 ml milk
- Salt and pepper
- Butter and oil
Asian slaw
- 1 small sweetheart (pointed) cabbage, finely shredded
- 200 g carrots, grated
- 3-4 spring onions, sliced
- 1 handful peanuts, roughly chopped
Dressing for the slaw
- 50 ml soy sauce
- 2 tbsp peanut butter
- 1 lime, juice only
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, grated or crushed
- 1-2 tsp soft light brown sugar
To serve
- Cooked rice
- Sesame seeds
- Lime wedges
- Micro greens, spring onion or coriander (optional)
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Method
Asian fish cakes
- Mix the fish mince with the onion, parsley, garlic, ginger, chilli, lime juice and zest, eggs, flour, salt and a generous amount of freshly ground pepper.It is important to check that the mince is plain fish and has not already had other ingredients added.
- Adjust the consistency of the mince with the milk. Add only a little at a time and stir it well into the mince.If you are using mince that has been frozen, it may contain quite a lot of liquid – so take extra care not to add too much milk.
- Melt a good knob of butter in a frying pan and add a splash of oil.
- Shape the fish cakes with a spoon or with your hands, or place spoonfuls of the mince straight into the pan and press them lightly flat with the back of a spoon.Fry them until golden on both sides. *Meanwhile, you can prepare the slaw.
Asian slaw
- Combine the ingredients for the dressing, stir well and set aside. If you find regular soy sauce too salty, a reduced-salt soy sauce works well here.
- Put the shredded vegetables and chopped peanuts in a bowl.
- Toss the slaw with the dressing just before serving.
Serving
- Serve the juicy fish cakes with the slaw and cooked rice.
- Sprinkle with sesame seeds and a few fresh herbs if you like – and serve with lime wedges.
Nutrition
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