Thai Salmon Fish Cakes with Sweet Chilli Salad

Author: 
Emma Jones
Thai Salmon Fish Cakes with Sweet Chilli Salad

Description

Thai style fish cakes blending spices, honey, lime, and covered in coconut. Then serve with a chilli, red pepper, pineapple, onion, and cucumber salad covered in a sweet chilli dressing. Finish with a sweet chilli sauce.

Notes

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Nutritional Value per Serving:
  • Total Carbs: 59g
  • Fibre: 6g
  • Net Carbs: 53g
  • Protein: 30g
  • Fat: 16g

Ingredients

200 g
White Rice (pre-cooked starchy short grain)
500 g
Salmon (wild, fresh or frozen)
160 g
Chilli Pepper (fresh green or red)
1 t
Onion powder
1 t
Garlic Powder
1 t
Ginger, ground
8 t
Honey
1
Lime zest
8 t
Lime juice
8 ds
Sea Salt
4 T
Coconut (desiccated)
1 T
Coconut oil
160 g
Red Onion (sliced thin)
320 g
Red Bell Pepper (sliced)
320 g
Pineapple (chunks and juice)
160 g
Cucumber (sliced)
4 ds
Black Pepper (ground)
2 clv
Garlic (sliced and diced)
4 t
Ginger (fresh, sliced and diced)
4 t
Rice Vinegar
40 g
Sweet Chilli Sauce

Instructions

  1. In mixing bowl, zest half a lime and save the remaining zest for the fish cake mixture.
  2. Now, blend together the cold cooked rice, salmon, half of the chilli peppers, onion and garlic powder, ground ginger, 4 tsp. honey, half of the lime zest, 4 tsp. lime juice, 4 dashes of sea salt.
  3. Once the mixture is smooth, heat a frying pan and add the coconut oil to a low/medium heat. Then cover a plate or work surface with the dessicated coconut. Now, with a tablespoon, spoon out the mixture, one fish cake at a time, and roll it in the coconut and then drop the cake into the pan. Flatten the cake with the back of the spoon and repeat. Leave each cake to cook for 4 to 5 minutes before flipping over.
  4. While waiting for the cakes to cook, slice the onion, red pepper, pineapple, and cucumber and add them to your mixing bowl. Now add the remaining honey and sea salt and lime juice, plus the black pepper, fresh garlic and ginger, and rice vinegar to the bowl and give your salad a good mix to coat it with the dressing.
  5. Finally, serve the salad in a bowl and plate up the fish cakes. Lastly, pour the sweet chilli sauce over the fish cakes. ¡Provecho!