Thai · Dinner
Thai Fish Cake Rice Bowl
Pan-fried Thai fish cakes made from minced white fish, red curry paste, and green beans, served over jasmine rice with cucumber relish and a fish sauce–lime dipping sauce. Kaffir lime leaves, fish sauce, and cilantro deliver citrus-forward, savoury flavours throughout.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
455Calories
34.2gProtein
15.6gFat
45.8gCarbs
11.9gSugar
3.1gFiber
1180mgSodium
168mgChol
2.4gSat Fat
790mgPotassium
85mgCalcium
2.6mgIron
1.9mcgVitamin B12
14mgVitamin C
Goes well with
Crisp Pilsner or Saison
local
Thai Iced Tea (Cha Yen)
international
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry and pulse in a food processor until coarsely minced but still textured, about 10 one-second pulses.
2
Build
Combine minced fish, red curry paste, fish sauce, half the beaten egg, very finely sliced kaffir lime leaves, and thinly sliced green beans; mix until sticky and holding together.
3
Chill
Cover and rest the mixture in the fridge for 10 minutes until firm enough to shape cleanly.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat; fry 4 small patties for 3–4 minutes per side until deep golden brown and cooked through with no translucent centre.
5
Plate
Spoon jasmine rice into a bowl, arrange fish cakes and thinly sliced cucumber (tossed with rice vinegar, sugar, lime juice, and thinly sliced chili) alongside, drizzle remaining dipping sauce over top, and scatter chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 22 eggs
- 44 kaffir lime leaves
- 2.8 oz80g green beans
- 1 1/2 cup280g cooked jasmine rice
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lime juice
- 22 small red chili
- 2 tbsp2 tbsp cilantro
- 4 tbsp4 tbsp vegetable oil
