Asian-Style Fish Cakes with Coconut Rice

Asian-Style Fish Cakes with Coconut Rice

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, March 12, 2017.

Fish cakes with delicious Thai flavours



  • 1½ cups jasmine rice
  • ½ cup coconut cream (shake well before opening)
  • 1¾ cups water
  • ¼ teaspoon salt


  • 450g fish fillets
  • 1 teaspoon GF green curry paste
  • ½ kaffir lime leaf, tough central stem removed and thinly sliced
  • 1½ teaspoons GF fish sauce
  • 3 teaspoons GF mild sweet chilli sauce
  • 1 egg
  • ½ cup GF panko breadcrumbs
  • ½ teaspoon salt


  • 2 carrots, peeled
  • ½ telegraph cucumber
  • 150g mung bean sprouts


  • Pinch of chilli flakes (optional)
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons GF soy sauce
  • 1½ tablespoons GF mild sweet chilli sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon GF fish sauce


  • 2 tablespoons GF mild sweet chilli sauce (optional)


  1. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Pat fish dry with paper towels and remove any remaining scales or bones. Finely dice fish until it resembles a fine mince. Place minced fish and all remaining Asian-style fish cake ingredients into a medium bowl and mix to combine. Using a ¼ cup measure, scoop out mixture and shape into patty-shaped cakes.
  3. Heat a drizzle of oil in a large fry-pan on low-medium heat. Cook fish cakes, in batches, for 2-3 minutes each side, or until golden and just cooked through. Set aside, covered, to keep warm between batches.
  4. While fish cakes are cooking, peel carrot and cucumber into long, thin ribbons, stopping when you reach the core (discard cucumber core and seeds or roughly chop). Add carrot and cucumber to a bowl with mung bean sprouts and a drizzle of olive oil (if desired). Toss to combine and season to taste.
  5. In a small bowl, whisk all dressing ingredients together, until combined (if using)
  6. spoon 3/4 cup cooked coconut rice onto each plate and top with Asian-style fish cakes and veggies. Spoon over dressing (if using) or serve mild sweet chilli sauce on the side (for kids if not having dressing) for dipping.

Nutritional Information

Energy 1922 kj
459 kcal
Protein 29.2g
Carbohydrate 58.2g
Fat 11.9g