Hot Asian Fish Cakes

Hot Asian Fish Cakes

Rating
4.00rating out of 5

(453 reviews from our customers)

Prep Time

35 min

Cuisine

Asian

Use within

3-4 days

These fishcakes are made from 100% fish melded together with our lovely fragrant Thai green curry paste. Served with nutty brown rice, a light cucumber pickle and a sweet vinegar dipping sauce.

Prep Time

35 min

Cuisine

Asian

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
brown-rice
130g brown rice
chilli-flakes
1/2 tsp chilli flakes
cucumber
1/2 cucumber
Fish-sauce
1 tbsp fish sauce †
Green-curry-paste
2 tbsp green curry paste
Pangasius-fillet-(1)
2 pangasius fillets †
Red-chilli
1 red chilli
rice-vinegar
2 tbsp rice vinegar
Spring-onion
1 spring onion
5-spice
1 tsp 5 spice mix †
You Will Need
Food processor, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • brown rice
  • Fiery chilli flakes
  • cucumber
  • fish sauce<strong>†</strong>
  • green curry paste
  • basa fillets<strong>†</strong>
  • red chilli
  • rice vinegar
  • spring onions
  • Chinese five spice mix<strong>†</strong>
Typical Values per 100g per serving
Energy 484 kJ
114 kcal
1646 kJ
389 kcal
Fat
of which saturates
1.4 g
0.6 g
4.8 g
1.9 g
Carbohydrate
of which sugars
17.7 g
1.6 g
60.3 g
5.4 g
Fibre 0.1 g 0.5 g
Protein 8.8 g 29.9 g
Salt 0.41 g 1.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
brown rice
Fiery chilli flakes
cucumber
fish sauce
Anchovy (65%), water, salt, sugar
green curry paste
Fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
basa fillets
red chilli
rice vinegar
Rice, salt, water
spring onions
Chinese five spice mix
Cassia cinnamon, fennel, ginger, aniseed, clove
Allergens
  • Allergens highlighted by † (fish, Seeds)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hot Asian Fish Cakes

Add the rice to a medium pot with 500ml cold water and a pinch of salt, bring to the boil on a high heat and cook for 20-25 min or until the rice is cooked with a slight bite

Meanwhile, add 1 tbsp (2 tbsp) of sugar and 350ml (600ml) of water to another pot with a lid on a high heat

2 Hot Asian Fish Cakes

Meanwhile, slice the chilli(es) in half lengthways, scrape out the seeds with a teaspoon and chop finely

Once the sugar water is boiling, add the chilli and half the white wine vinegar

Return to a boil, then lower the heat to a gentle simmer without a lid for 15 min

3 Hot Asian Fish Cakes

Meanwhile, slice the spring onion(s) finely, keeping the whites (step 4) and greens (step 8) separate

Peel the cucumber lengthways into ribbons with a vegetable peeler, stopping at the seedy interior

Add the ribbons to a bowl with the remaining white wine vinegar, 1/4 tsp (1/2 tsp) of sugar, 1/4 tsp (1/2 tsp) of salt and chilli flakes

4 Hot Asian Fish Cakes

Mix the ribbons and leave until serving

Pat the fish dry and cut roughly into 2cm chunks

Add the fish, curry paste, fish sauce, five spice and the whites of the spring onion to a food processor

Blitz until the mixture comes together into a chunky, sticky ball

5 Hot Asian Fish Cakes

Shape the mixture into 4 (8) flat patties

Add 1-2 tbsp of vegetable oil to a pan on a medium heat

Once hot, cook the patties for 2-3 min each side, or until golden, cooked through and with a slight bounce in the centre

Meanwhile, finely chop the seedy interior of the cucumber

6 Hot Asian Fish Cakes

Bring the chilli sauce to a rapid boil until the water has evaporated by 2/3rds

Divide the sauce into bowls for each person

Divide the chopped cucumber between each bowl

Transfer the cooked fish cakes to a plate to rest, keeping the pan on a low heat

7 Hot Asian Fish Cakes

Drain the cooked rice in a sieve

Toss the drained rice back into the fish pan and stir until the rice is coated in the remaining oil for a little flavour

8

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Serve the fishcakes over the rice with the cucumber ribbons to the side

Garnish with the greens of the spring onion

Serve with the sweet chilli sauce

Enjoy!

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