Spicy fish cakes with yellow rice

Spicy fish cakes with yellow rice
  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Featured in
Nutrition information, Main recipes


  • 2 cups (400g) jasmine rice
  • 3/4 teaspoon ground turmeric
  • 200ml coconut cream
  • Salt
  • 300g boneless white fish fillets, cut in pieces
  • 3 shallots, trimmed, sliced, plus extra to serve
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, chopped
  • 1 tablespoon fish sauce
  • 1 bunch fresh coriander
  • 3 tablespoons vegetable oil


  • Step 1
    Wash rice under cold running water until runs clear. Place in large saucepan with turmeric, coconut cream, pinch of salt and 1 1/2 cups (375ml) water. Cover and bring to boil over medium-low heat. Reduce heat to low, simmer for 10 minutes, or until water has been absorbed. Remove from heat, set aside without removing lid for 10 minutes.
  • Step 2
    Place fish in food processor, use pulse button to process until smooth. Transfer to a bowl and stir through shallots, garlic, chilli, fish sauce and 1/2 cup fresh coriander leaves. Use wet hands to divide mixture into 12 portions. Shape each portion into a small patty.
  • Step 3
    Heat the oil in a non-stick frying pan over a medium heat. In batches, cook the fish cakes for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve immediately with the rice, extra shallots and extra sprigs of fresh coriander.

  • Low sugar


  • 2702 kj


  • 26g

    Fat Total

  • 11g

    Saturated Fat

  • 2g


  • 20g


  • 40mg


  • 554.45mg


  • 3g

    Carbs (sugar)

  • 82g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Publication: Fresh Living

Source: taste.com.au


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