Asian fishcakes




Asian Fishcakes

1 stick of lemongrass

6cm piece of ginger

1/2 a bunch of fresh coriander (15g)

500g salmon fillets, skin off, pin-boned, from sustainable sources

4 teaspoons sweet chilli sauce

Soba Noodle Salad

1/2 a packet of soba noodles, cooked, drained and cooled

1/2 a large capsicum, finely chopped

1/4 of a cucumber, finely chopped

1/2 a bunch of fresh coriander, finely chopped

4 tbsp lime juice

1 tbsp grated ginger

1 tbsp sesame oil

1/2 tbsp soy sauce

1/2 tsp of sugar


Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli sauce over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Set aside. To make the salad, combine soba noodles, capsicum, cucumber and coriander. In a small jug or bowl, combine lime juice, ginger, sesame oil, soy sauce and sugar and stir well until combined. Just before serving, pour the dressing on to the salad and gently mix with two forks but be careful not to over mix. To plate up, place fishcakes on one side of the plate and a good amount of salad on the other. Top with drained coriander and a drizzle of olive oil.

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