Vietnamese Fishcakes with Chilli Treacle
Pick n Pay - Dec 3rd, 09:44
Replace fish with chicken mince, if you like.
500 grams fresh sustainable white
fish, skinned and deboned
15 ml each chopped garlic, ginger and lemongrass
30 ml Thai red curry paste
1 large PnP egg white
15 ml fish sauce
30 ml coconut sugar, or brown sugar
1 grated peel of lime
1 glug PnP sunflower oil
125 ml PnP castor sugar
125 ml white vinegar
2 red chillies, sliced
3 centimetres PnP ginger, chopped
2 large PnP carrots, shredded
1 small red cabbage, shredded
300 grams PnP green beans, blanched and thinly sliced
2 avocados, peeled and thinly sliced
15 grams micro herbs
1 ml fresh coriander
PnP fresh mint
10 ml sesame seeds
Place fishcake ingredients in a blender and pulse until finely chopped.
Shape into bite-sized fishcakes.
Heat oil in a pan and fry fishcake for 3-5 minutes or until golden all over.
Place treacle ingredients in a small saucepan and heat until sugar dissolves.
Increase heat and reduce treacle until syrupy. Cool.
Arrange carrot, cabbage, green beans and avo in bowls.
Top with fish cakes and drizzle with chilli treacle.
Serve scattered with herbs and seeds.
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