Fish cakes with vegetables

Recipe uploaded by

Ken Hom

0 ratings

Recipe by Ken Hom

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Remove any skin from the fish fillets and then cut them into small pieces. Combine all the fish cake ingredients, except for the oil, in a food processor with 1 tsp of salt and 2 tbsp of water and blend the mixture until it's a firm paste.
2. Form the paste into two cakes, about 1cm thick. Heat the oil in a wok or large frying pan and fry each cake for 3-4 minutes on each side until golden. Remove with a slotted spoon and leave to drain and cool on paper towels.
3. While the fish cakes are cooling, soak the mushrooms in warm water for about 20 minutes until soft. Rinse well in cold water, drain, and set aside. When the fish cakes are cool, slice them into finger thick bite-size pieces.
4. Tip the oil out of the wok, leaving about 11⁄2 tbsp. Reheat the wok over a medium heat, add the garlic, ginger and onion wedges and stir fry for 1 minute. Add the courgette, cucumber, squash (if using), mushrooms and chicken stock and stir fry for another 2 minutes. Mix the sauce ingredients together then pour into the stir fry and continue to cook for another 2 minutes or until the vegetables are cooked. Return the fish cake pieces to the pan and mix gently to heat through. Serve at once with boiled rice.

Per serving

269 kcalories, protein 25g, carbohydrate 16g, fat 12 g, saturated fat 2g, fibre 1g, salt 3.27 g

Latest comments and suggestions

• yummybook

  18 February 2009

  yummybook commented on this recipe

  Lovely recipe. I have made this a few times now without the Onion Squash. Firm favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1485/

Your binder

Ingredients

• 450g firm white-fleshed fish such as cod or hoki
• 1 egg white
• 2 tsp cornflour
• 1 spring onion , finely chopped
• 1cm/½in fresh ginger , peeled and finely chopped
• 200ml/7fl oz peanut or vegetable oil, for frying

FOR THE VEGETABLES

• 8 dried cloud ear mushrooms (worth looking for, otherwise use dried shiitake)
• 1 tbsp finely chopped garlic
• 1cm/½in fresh ginger , peeled and finely sliced
• 1 small onion , cut into wedges
• 1 courgette , sliced into irregular chunks
• half a cucumber , sliced into irregular chunks
• 1 onion squash, peeled and sliced into irregular chunks (optional)
• 3 tbsp chicken stock or water

FOR THE SAUCE

• 3 tbsp oyster sauce
• 2 tsp light soy sauce
• 1 tsp golden caster sugar
• 1 tbsp rice wine
• 125ml chicken stock
• 1 tsp cornflour mixed with 1 tsp water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 450g firm white-fleshed fish such as cod or hoki
• 1 egg white
• 2 tsp cornflour
• 1 spring onion , finely chopped
• 1cm/½in fresh ginger , peeled and finely chopped
• 200ml/7fl oz peanut or vegetable oil, for frying

FOR THE VEGETABLES

• 8 dried cloud ear mushrooms (worth looking for, otherwise use dried shiitake)
• 1 tbsp finely chopped garlic
• 1cm/½in fresh ginger , peeled and finely sliced
• 1 small onion , cut into wedges
• 1 courgette , sliced into irregular chunks
• half a cucumber , sliced into irregular chunks
• 1 onion squash, peeled and sliced into irregular chunks (optional)
• 3 tbsp chicken stock or water

FOR THE SAUCE

• 3 tbsp oyster sauce
• 2 tsp light soy sauce
• 1 tsp golden caster sugar
• 1 tbsp rice wine
• 125ml chicken stock
• 1 tsp cornflour mixed with 1 tsp water

Per serving

269 kcalories, protein 25g, carbohydrate 16g, fat 12 g, saturated fat 2g, fibre 1g, salt 3.27 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk