THAI FISH CAKES WITH NOODLE SALAD
Make and share this Thai Fish Cakes With Noodle Salad recipe from Food.com.
Provided by MellowMel
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend or process half of the coriander, half of the mint, half of the chilli, fish, garlic and egg white until mixture forms a paste, using one hand, shape into 12 patties.
- Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
- Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
- Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
- Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
- Serve fish cakes on noodle salad.
Nutrition Facts : Calories 404.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 100.5, Sodium 240.6, Carbohydrate 60.9, Fiber 2.4, Sugar 4.7, Protein 32
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
FRESH SALMON WITH THAI NOODLE SALAD
Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
- Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.86 milligram of sodium
THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING
Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 20
Steps:
- Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
- While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
- Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
- While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
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