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This easy recipe uses extra virgin sesame oil, Thai flavours and fresh herbs to create a quick, healthy dish. Get the recipe here.
4 Thai fish cakes (we used a packet from the supermarket but you can also make your own much nicer)
250g / 0.5lb rice cooked
1 cup fresh coriander leaves
1 cup fresh mint leaves, roughly torn
1/2 yellow capsicum, deseeded and thinly sliced
1 cup bean sprouts
1 small red chilli, thinly sliced
2 Tbsp mirin
2 Tbsp brown sugar
1/4 cup lime juice
1 Tbsp soy sauce
1 tsp Extra Virgin Sesame oil
- Preheat your oven and cook fish cakes as per pack instruction.
- To make the salad, mix together the rice, herbs, capsicum, bean sprouts and chilli in a bowl.
- To make the dressing, whisk together the mirin, sugar, lime juice, soy sauce and Extra Virgin Sesame oil until well mixed. Pour over the salad, and toss to coat.
- Serve alongside the cooked fish cakes immediately
Ingredients
4 Thai fish cakes (we used a packet from the supermarket but you can also make your own much nicer)
250g / 0.5lb rice cooked
1 cup fresh coriander leaves
1 cup fresh mint leaves, roughly torn
1/2 yellow capsicum, deseeded and thinly sliced
1 cup bean sprouts
1 small red chilli, thinly sliced
2 Tbsp mirin
2 Tbsp brown sugar
1/4 cup lime juice
1 Tbsp soy sauce
1 tsp Extra Virgin Sesame oil
Directions
- Preheat your oven and cook fish cakes as per pack instruction.
- To make the salad, mix together the rice, herbs, capsicum, bean sprouts and chilli in a bowl.
- To make the dressing, whisk together the mirin, sugar, lime juice, soy sauce and Extra Virgin Sesame oil until well mixed. Pour over the salad, and toss to coat.
- Serve alongside the cooked fish cakes immediately
