I have been planning for a fish cake dish for a while, however could not decide on what type of fish cakes to make – Thai, Vietnamese, Chinese, Malaysian… there are so many options. Today, with some fresh rainbow trouts in the fridge, I decided to cook a tummy friendly fish cake with potato, spinach and coriander, served with a juicy Asian coleslaw.
Recipe is as follow:
(Makes approximately 12 cakes, serves 4 as a low FODMAP recipe)
- 400g firm fish fillet, diced (I used rainbow trout, skin on)
- 400g potato, julienne, cooked in microwave (covered, with a little water) for 4 minutes
- 50g spinach, cooked in microwave (covered, with a little water) for 1 minutes
- 30g red capsicum, finely sliced
- 1 cup boiled rice
- 3 tbsp rice flour
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- salt and black pepper to taste
- 1 carrot, approximately 150g, skin peeled and julienne
- 150g cabbage (for a FODMAP version – use common cabbage; otherwise use wombok), finely sliced
- 10g mint leaves, roughly sliced
- 10g coriander, roughly diced
- 3 tbsp rice wine vinegar
- 3 tbsp sugar
- 1 cup water
- 1 tbs fish sauce
- 1 tbs rice wine vinegar
- 1 tbs white sugar
- 2 tbs warm water
- 1 tsp sesame oil
Cooking oil for pan frying
For fish cakes, mix all ingredients together and make 12 balls;
In a frying pan, add cooking oil; pan fry the fish balls over low heat; press the fish balls down a little to speed up the cooking; turn over once; it takes approximately 15 minutes with a lid.
For the salad dressing, mix all ingredients together. If the sugar is not fully dissolved, warm up the dressing in microwave for 30 seconds.
For the salad, mix rice wine vinegar, white sugar and water, add carrot; leave aside for at least 15 minutes, drain off liquid; then mix cabbage, pickled carrot, coriander and mint in a mixing bowl, add salad dressing and mix well.
Serve the fish cakes warm with salad.