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Thai Fish Cakes

At The Health Emporium we sell a range of 100% wild-caught fish from The Canadian Way which, in contrast to farmed fish, spend their lives swimming in fresh clean waters, have lower levels of total fat, yet higher levels of good omega 3 fatty acids, no chance of containing antibiotics, and far fewer pollutants.
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Cook Time 40 minutes
Total Time 40 minutes
Course Main Course, Main Dish
Cuisine Seafood
Servings 12 Cakes

Ingredients
  

Fish Cakes

  • 600 G White Fish Wild-caught boneless, roughly chopped
  • 1 Egg Organic, lightly beaten
  • 1-2 Small Red Chili (Depending on how hot you like it), chopped
  • 3 Tsp Rice Syrup Or coconut sugar
  • 3 Tsp Fish Sauce Preservative and additive free
  • 6 Lime Leaves Kaffir, finely sliced
  • 3/4 Cup Red Capsicum Finely diced
  • 3/4 Cup Green Beans Finely sliced
  • 2 Tbsp Coriander Leaves Very finely sliced
  • 4 Tbsp Coconut Oil
  • Coriander Sprigs For serving
  • 1 Lime Cut into wedges for serving

Cucumber Relish

  • 2 Tbsp Coconut Vinegar Or brown rice vinegar
  • 2 Tbsp Rice Syrup
  • 3 Tbsp Water
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Lime juice
  • 1 Red Chili Very finely diced
  • 2 Tbs Ginger Peeled and very finely diced
  • 1/2 Lebanese Cucumber Very finely diced
  • 1/4 Spanish Onion Very finely diced
  • 1 Tbsp Coriander Leaves Very finely sliced

Instructions
 

  • Place the fish, egg, chilli, rice syrup, fish sauce and lime leaves in a food processor and blend until well mixed together and smooth.
  • Stir through the capsicum, beans and coriander leaves by hand, and shape the mixture into 12 patties.
  • If you have time, place the fish cakes in the fridge to firm up for 30 minutes or longer. The patties can be even made up to this point several hours ahead.
  • To make the cucumber relish simply stir the liquid ingredients together until very well blended, and then mix through the other ingredients. Taste the relish, it should be a nice balance of salty, sour, hot and sweet, and adjust if necessary. If the relish is too thick add a little more water.
  • Heat a couple of tablespoons of coconut oil in a frypan and cook the fish cakes a few at a time for approximately 4 minutes per side, until golden brown and cooked through. Be very careful when turning the patties.
  • Decorate with coriander sprigs and serve with lime wedges, the cucumber relish and a large salad.

Notes

*At The Health Emporium we sell the Megachef Fish Sauce, which is free from preservatives, additives, gluten and MSG.
**This recipe is inspired by one from a great book called 'Healing Foods' by Sandra Ramacher.  It is one of our most popular cookbooks as it contains so many wonderful and simple recipes that are free from grains, gluten, sugar and lactose.