Gluten Free Fresh Asian Fishcakes
Main Meals Recipes

Asian Fishcakes

By on 9th October 2017

I’ll be honest, there might be a few ingredients here and it may seem a little finicky… But when I think of Asian cooking, flavor is something I just cannot compromise. Every ingredient and method within this recipe is for the sake of tasting deliciously fresh and Asian. A gateway to south east Asia, these heavenly cakes are going to transport you with every bite. So come on… Jump aboard the Asian Fishcakes adventure!

*Click the timers to alarm you when that step is done and click on servings to double, triple, half or quarter this recipe.

AuthorBellaCategoryDifficultyIntermediate

Gluten Free Fresh Asian Fish Cakes
Yields9 Servings
Poaching Ingredients
 500 ml soy milk or any milk of your choice
 1 small red onion, skin removed and cut into 1/4
 1 thumb sized piece ginger, peeled and halved
 1 small red chili, cut length ways
 Small bunch coriander stalks
 Peel of a small lime
 1 tbsp soy sauce
 2 medium skinless salmon fillets, cut into small chunks
 1 small sweet potato, peeled and cut into slightly larger chunks than the salmon
Delish Flavor Binders
 80 g sweet corn
 1 good handful coriander, roughly chopped
 5 g chives, finely sliced, optional
 ½ zest of a small lime
 ½ tsp fish sauce
 1 large egg
 60 g Keoghs sweet chili and Irish red pepper crisps, blitzed in a food processor to a fine bread crumb consistency or alternatively throw into a seal able freezer bag and bash with a rolling pin
 1 pinch salt
 1 pinch pepper
Coating and Frying
 70 g sesame seeds
 Enough sunflower or vegetable oil to cover the frying pan with about an inch of oil
Sweet Chili Dip
 3 tbsp mayonnaise
 2 tbsp sweet chili sauce
 ½ juice of small lime
 1 pinch black pepper
Poaching
1

Pour the milk into a medium sized saucepan along with the onion, ginger, chili, coriander stalks, lime peel and soy sauce. Cover with a lid and bring to a gentle boil. Reduce the heat to a gentle simmer. Gently submerge the salmon and sweet potato chunks and poach for about 10 Minutes or until the salmon is cooked all the way through and the sweet potatoes are soft.

2

A scum will form on top of the milk so just scoop it off. Using a slotted spoon, remove the salmon and sweet potato from the milk and leave on a plate to cool for about 10 Minutes. Keep the onion, ginger and chili. Discard everything else.

Bringing the Fish Cakes together
3

Mash the sweet potato in a big bowl. Flake in the poached salmon. Finely chop the poached onion, ginger and red chili and along with the sweet corn, coriander, scallions, lime zest, salt, pepper and crisps toss them through the sweet potato and salmon. Pour in the fish sauce and egg and give everything a good mix to combine.

4

Rub oil all over a baking tray and set aside. Scatter the sesame seeds onto a plate.

5

Pour some water into a bowl which will help avoid the fish cakes sticking to your hands. Lightly rub some water over your hands and using a spoon scoop out golf ball sizes of the mixture. Gently pat into 3cm thick patties. Place onto the oiled baking tray and repeat until you get 9 fish cakes.

6

Cover with cling film and leave in the fridge to firm up for at least 20 Minutes or even overnight.

7

Roll each patty in the sesame seeds and either fry: over medium, heat enough oil to coat the bottom of a large frying pan. Gently place the fishcakes into the pan and fry on either sides for about 5 Minutes or until nice and golden brown on both sides. Or bake: heat an oven to 200C and bake for about 15-20 Minutes or until nice and golden brown.

Sweet Chili Dip
8

Simply whisk together the mayo, sweet chili sauce, lime juice and ground black pepper until smooth.

9

Sprinkle a good pinch of salt on each fish cake and serve alongside the dip straight away.

Ingredients

Poaching Ingredients
 500 ml soy milk or any milk of your choice
 1 small red onion, skin removed and cut into 1/4
 1 thumb sized piece ginger, peeled and halved
 1 small red chili, cut length ways
 Small bunch coriander stalks
 Peel of a small lime
 1 tbsp soy sauce
 2 medium skinless salmon fillets, cut into small chunks
 1 small sweet potato, peeled and cut into slightly larger chunks than the salmon
Delish Flavor Binders
 80 g sweet corn
 1 good handful coriander, roughly chopped
 5 g chives, finely sliced, optional
 ½ zest of a small lime
 ½ tsp fish sauce
 1 large egg
 60 g Keoghs sweet chili and Irish red pepper crisps, blitzed in a food processor to a fine bread crumb consistency or alternatively throw into a seal able freezer bag and bash with a rolling pin
 1 pinch salt
 1 pinch pepper
Coating and Frying
 70 g sesame seeds
 Enough sunflower or vegetable oil to cover the frying pan with about an inch of oil
Sweet Chili Dip
 3 tbsp mayonnaise
 2 tbsp sweet chili sauce
 ½ juice of small lime
 1 pinch black pepper

Directions

Poaching
1

Pour the milk into a medium sized saucepan along with the onion, ginger, chili, coriander stalks, lime peel and soy sauce. Cover with a lid and bring to a gentle boil. Reduce the heat to a gentle simmer. Gently submerge the salmon and sweet potato chunks and poach for about 10 Minutes or until the salmon is cooked all the way through and the sweet potatoes are soft.

2

A scum will form on top of the milk so just scoop it off. Using a slotted spoon, remove the salmon and sweet potato from the milk and leave on a plate to cool for about 10 Minutes. Keep the onion, ginger and chili. Discard everything else.

Bringing the Fish Cakes together
3

Mash the sweet potato in a big bowl. Flake in the poached salmon. Finely chop the poached onion, ginger and red chili and along with the sweet corn, coriander, scallions, lime zest, salt, pepper and crisps toss them through the sweet potato and salmon. Pour in the fish sauce and egg and give everything a good mix to combine.

4

Rub oil all over a baking tray and set aside. Scatter the sesame seeds onto a plate.

5

Pour some water into a bowl which will help avoid the fish cakes sticking to your hands. Lightly rub some water over your hands and using a spoon scoop out golf ball sizes of the mixture. Gently pat into 3cm thick patties. Place onto the oiled baking tray and repeat until you get 9 fish cakes.

6

Cover with cling film and leave in the fridge to firm up for at least 20 Minutes or even overnight.

7

Roll each patty in the sesame seeds and either fry: over medium, heat enough oil to coat the bottom of a large frying pan. Gently place the fishcakes into the pan and fry on either sides for about 5 Minutes or until nice and golden brown on both sides. Or bake: heat an oven to 200C and bake for about 15-20 Minutes or until nice and golden brown.

Sweet Chili Dip
8

Simply whisk together the mayo, sweet chili sauce, lime juice and ground black pepper until smooth.

9

Sprinkle a good pinch of salt on each fish cake and serve alongside the dip straight away.

Asian Fish Cakes
TAGS

Leave a Comment

Bella
Ireland

Hi, I'm Bella and I love showing people how gorgeous gluten free cooking and baking can be. I make a world without gluten fun, easy and exciting 'cos I adore great food!

SUBSCRIBE BY EMAIL

Search by Bella