Fish Cakes with Rice Noodles
Fish cakes are easy to make, popular and delicious Chinese food staple especially in Southern China and Southeast Asia.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup extra virgin olive oil (placed in a medium bowl)
- 1 kg skinless redfish fillets
- 6 spring onions (thinly sliced lengthwise)
- 1 tsp salt
- 1 tsp ground white pepper
- 500 g rice noodles
- 10 to 12 tablespoons fish sauce
- 4 Lebanese cucumbers (medium, halved, deseeded and finely shredded)
- 5 baby carrots (peeled and finely shredded)
- 4 tbsp white wine vinegar
- 3 tsp stevia
Instructions
- 1
Just mix the ingredients prepared earlier for the salad by combining cucumbers, carrots, gluten free rice wine vinegar and stevia in a medium bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 30 minutes or until ready to serve.
- 2
Place the redfish fillets into a food processor, and blend until you get a thick smooth puree fish paste.
- 3
Transfer to a large bowl and add in all the spring onions and salt and combine and mix well.
- 4
Line a non-stick large baking tray with baking paper, using wet hands roll the fish paste into round balls, dip into the extra virgin olive oil and shake off any excess oil. Then place the fish balls on the baking tray and flatten the fish balls gently into patties with the palm of your hand.
- 5
Pre-heat fan force oven to 160C or 320F. Place the baking tray into the oven and bake the fish cakes for 20 minutes or until the fish cakes are just cooked.
- 6
Fill a medium pot with half full of water and bring to a boil. Turn the heat to low, submerge the rice noodles into the water for about 5 minutes or until noodles are soft. Drain the water, and set the noodles aside.
- 7
Serve the fish cakes with the salad prepared in step 1 together with the rice noodles. Drizzle the dish with 2 tablespoons of gluten free fish sauce per serving.