Asian Style Fishcakes with Rainbow Carrot and Cucumber Slaw
I probably say this about 90% of my recipes, but these Asian Style Fishcakes are so delicious and so quick and easy to make. I guess that’s because that’s true of the type of dishes I like to make. Maximum flavour, texture and colour, for very little effort.
I’ve used Kingklip for this recipe but you could use any fish of your choice. To make the preparation quick and easy, I used a pouch of par-cooked jasmine rice. Feel free to make these when you have some leftover cooked rice though. Having the cook the rice from scratch for this recipe adds to the prep and cooking time, but it’s totally up to you. I find jasmine rice works great for these as the stickiness helps bind the fishcakes together, but feel free to use Basmati or other long grain rice.
And while I give guidance on what I use in the recipe, please do adjust it to your own taste and what you have available. Especially in terms of your heat/spice preference or dietary restrictions. This is not a prescriptive recipe blog. Rather it’s a place for me to share delicious meal ideals.
So if you can’t find rainbow carrots for the slaw, use any carrots you have at hand. My philosophy about colour though is that, since we eat with our eyes first, and different colours have different nutrients, if I have an opportunity to use a variety, then that’s what I will always choose.
If you like the sound of this recipe, do check out my Trout Burger with Spicy Lemon Butter Sauce.
Asian Style Fishcakes with Rainbow Carrot and Cucumber Slaw
Ingredients
Fishcakes
- 200 grams Kingklip or Hake Fish
- 200 grams Cooked/Steamed Jasmine Rice
- 3 Spring onions / salad onions
- 1 Tbsp Fresh Chives
- 1 Tbsp Fresh Dill
- 1 Tbsp Fresh Chili
- Zest of 1 Lemon
- 1 Egg
- 1 tsp Lemon & Herb Seasoning
- ½ tsp Chili powder
- 50 grams Breadcrumbs
- Salt and Pepper to taste
- 3 tbsp Vegetable Oil for cooking
Carrot and Cucumber Slaw
- 3 – 5 Carrots (Medium or large)
- 1 – 2 Small Cucumbers
- Juice of ½ Lemon
- 2 tsp Sweet Chili Sauce Plus more for serving
- 1 tsp Toasted Sesame / Peanut / Vegetable Oil
Instructions
Fishcakes
- Rough chop the fish, spring onions, chives dill and chilli
- Add the chopped ingredients to the rice, season well with the lemon and herb mix, salt and pepper, then add the lemon zest
- Place the ingredients in a food processor and pulls a few times to combine. Add the egg (or just a little of the egg if it's already binding together) and mix through
- Add more of the lemon and herb seasoning and chilli powder to the crumbs and season with salt and pepper if you wish. Mix through
- Form the fishcake mixture into balls. Gently drop the cakes into the crumbs and cover well (This mixture makes around 10 x 4cm fishcakes)
- Once all the fishcakes are crumbed, lightly cover and place in the fridge to chill for around an hour
- Note: They can be cooked immediately if needed. They can also be frozen at this stage. Defrost completely before cooking if frozen
- Warm the vegetable oil in a pan and cook the fishcakes on medium for 4 – 5 minutes a side, until golden. Cook in 2 batches to avoid overcrowding
- Note: These can be cooked in an airfryer or the oven as well
- Once cooked, place on a paper towel to drain off any excess oil
- Serve warm with some sweet chilli sauce and the slaw on the side
Carrot and Cucumber Slaw
- The slaw can be prepared while the fishcakes cook or just before you remove them from the fridge
- Cut the carrots and cucumer into strips or ribbons using a peeler, spiralizer or zester (avoiding the tough/soft centres)
- Season with salt and pepper if you wish. Then combine the lemon juice, oil and sweet chilli sauce, pour over the veggies and toss to coat
- Store leftovers in an airtight container in the fridge
- Note: Too much dressing can cause the veggies to lose their crunch so if prepping ahead of time, reserve the dressing to add just before serving
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