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Asian Fish Cakes

Updated: Aug 1, 2019

These Asian Fish Cakes are absolutely delicious served with the Sweet Chilli Sauce. They are based on Thai fish cakes and very moreish, but the use of rice helps avoid their rather rubbery texture, which always puts me off Thai fish cakes.

Attractively speckled green with coriander, spring onions, green chilli and fine green beans, they can be made large, or small for cocktail eats.

I used haddock for these fish cakes because it does have a finer flavour, but any white fish will do. On the Budwig Protocol, shellfish are not allowed because they are bottom feeders and can carry a toxic load, but if you are not on the anti-CanSur Budwig Protocol, you can make these little cakes with crab and prawn.

Coriander is a great way of introducing bitter herbs into the diet, which aid digestion. Coriander has anti-inflammatory properties and helps lowers cholesterol. It also stimulates bile production and has anti-bacterial properties. More importantly, it can help remove heavy metals from the body, and there is evidence that coriander has strong anti-CanSur properties.



Serves 4 - 6 portions

120 g organic fine green beans

1 bunch organic spring onions, roughly sliced

150g organic basmati rice

450 g white fish – haddock is great, but ensure not smoked

2 - 3 stalks lemongrass, roughly chopped

2 tbs quality fish sauce

1 bunch organic coriander

1 tbs peeled roughly chopped organic ginger

4 cloves garlic, roughly chopped

2 green chilli, roughly chopped

1 tsp Himalayan pink salt

1 beaten egg to bind

** 1 Cup of Healing Intent

coconut oil to fry

To serve: my Sweet Chilli Sauce, Salad of Romaine leaves, radish and mixed micro sprouts.

1. Finely slice the green beans, and steam for 2 minutes only. Do not overcook.

2. Cook the basmati rice. Using the absorption method wash the rice thoroughly until the water runs clear. Top with filtered water until about 2.5 cm above the level of the rice – this is about the length of the first joint of an adult finger. Bring to the boil and then cover with a tight fitting lid and reduce the temperature to very low. Cook over a very low heat for about 20 minutes. This method stops the loss of nutrients.

3. Blend the lemongrass, coriander, ginger, garlic, spring onions and green chilli and process until finely chopped. Add chunks of the fish and process again until the fish is almost a mush.

4. Place the rice and cooked beans into a bowl and add the fish sauce. Mix thoroughly. Add the spice, egg and fish mixture and thoroughly mix in with your fingers.

5. Shape into patties and shallow fry over a low heat until golden and cooked through in coconut oil.

6. Serve with romaine lettuce, radish and mixed micro sprouts.*

*micro sprouts supplied by Home Grown Greens from James and Nicky in Somerset.

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