Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
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.