Fresh and Flavourful Asian Fish Cakes
These light fish cakes paired with a crisp sesame salad make a refreshing meal that feels both satisfying and vibrant. With clean protein and an abundance of fresh vegetables, this recipe brings balance and variety to your plate. You’re going to love how the flavours of herbs, spices and zesty dressing come together in such a simple way.
Step by Step to Delicious
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Place the fish, coriander, breadcrumbs, sweet chilli sauce, egg, shallots and garlic in a blender. Blend until well combined.
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Heat a little oil in a non-stick pan. Shape the mixture into patties with your hands. If too soft, add more breadcrumbs.
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Cook the patties for about four minutes each side until golden and firm, then drain briefly on paper towel.
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Prepare the salad by tossing together carrot, capsicum, cabbage, bean shoots, rocket and coriander in a large bowl.
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Make the dressing by shaking sesame oil, vinegar, lemon juice, salt, pepper and sweetener in a jar.
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Drizzle the dressing over the salad and sprinkle with sesame seeds.
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Serve the salad topped with fish cakes, adding extra sesame seeds if you like.
The Nutritional Edge
Fish provides lean protein, making this meal feel light yet filling. Fresh coriander not only lifts the flavour but is also a herb traditionally valued in many cuisines for its refreshing qualities. Combined with the crunch of raw vegetables and a sesame-based dressing, this recipe is a beautiful way to enjoy a balance of textures and flavours.
Share the Goodness
These fish cakes are perfect for a family dinner or as part of a relaxed lunch spread. They’re best served fresh and can easily be paired with other Asian-inspired sides for variety.