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Yields: 2 - 4 Servings

If you love Asian flavours, you’ll love these fish cakes. Perfect as an appetiser or paired with a salad for a larger meal, they will add some zing to your day.

Asian Fish Cakes
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Metric

Ingredients

Fish Cakes

  • 1½ lbs white fish (such as cod, haddock, etc.), skin removed, diced
  • 1 long red chili pepper, minced
  • 4 scallions, green part only, sliced
  • 1 lemongrass stalk, white part only, chopped finely
  • 1 tsp fresh ginger, grated
  • 1 tbs lime juice
  • ½ tsp salt
  • 1 tbs coconut oil

Dipping Sauce

  • 1 tbs sesame oil
  • 1 tbs lime juice
  • 2 tbs coconut aminos
  • 1 tbs apple cider vinegar
  • ½ tsp fresh ginger, grated
  • ½ long red chili pepper, minced
  • Salt to taste

Method

  • Place the fish, chilli, spring onions, lemongrass, ginger, lime juice, and salt in a food processor and blend until minced and fully incorporated.
  • Remove the fish from the food processor and roll into small patties. Place in the fridge until ready to cook.
  • In a small bowl, mix all dipping sauce ingredients together. Taste and season with salt accordingly. Set aside.
  • Place a non-stick pan over a medium heat. Melt the coconut oil then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides.
  • Serve the fish cakes with the dipping sauce.

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