Fish
Lemon & chive fish cakes served with a rainbow rice salad and a ginger dressing.
No fish option - white fish fillets are replaced with chicken mince.
No fish option - white fish fillets are replaced with chicken mince.
1. Cook the rice
Place rice in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the fish cakes
Grate 1 tsp lemon zest, chop 1/4 bunch chives and fish fillets. Add to a processor with 1 tbsp soy sauce and 1 tbsp sweet chilli sauce. Process into a rough mince. Form fish cakes using wet or oiled hands into desired size (see notes).
3. Cook the fish cakes
Heat a frypan with oil over medium heat. Add fish cakes and cook for 3-4 minutes on each side, or until cooked through. Drain on paper towel.
4. Make the dressing
Grate ginger and combine with juice from 1/2 lemon, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and 3 tbsp olive oil. Season to taste with pepper.
5. Toss the salad ingredients
Dice capsicum, avocado and cucumber. Halve snow pea sprouts and chop 1/4 bunch chives. Gently toss everything together (serve separately if preferred) with rice and half of the dressing.
6. Finish and plate
Serve rice salad with fish cakes and remaining dressing. Drizzle with extra soy sauce if desired and serve with remaining lemon cut into wedges.
Notes
Use wet or oiled hands when forming the fish cakes to prevent mixture from sticking to your hands!
If you don’t have a food processor, you can bake the fish fillets whole with lemon zest, soy sauce and sweet chilli sauce for 10-15 minutes in the oven. Top with chopped chives.
No fish option - white fish fillets are replaced with chicken mince. Increase cooking time to 4-5 minutes on each side or until cooked through.
Place rice in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the fish cakes
Grate 1 tsp lemon zest, chop 1/4 bunch chives and fish fillets. Add to a processor with 1 tbsp soy sauce and 1 tbsp sweet chilli sauce. Process into a rough mince. Form fish cakes using wet or oiled hands into desired size (see notes).
3. Cook the fish cakes
Heat a frypan with oil over medium heat. Add fish cakes and cook for 3-4 minutes on each side, or until cooked through. Drain on paper towel.
4. Make the dressing
Grate ginger and combine with juice from 1/2 lemon, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and 3 tbsp olive oil. Season to taste with pepper.
5. Toss the salad ingredients
Dice capsicum, avocado and cucumber. Halve snow pea sprouts and chop 1/4 bunch chives. Gently toss everything together (serve separately if preferred) with rice and half of the dressing.
6. Finish and plate
Serve rice salad with fish cakes and remaining dressing. Drizzle with extra soy sauce if desired and serve with remaining lemon cut into wedges.
Notes
Use wet or oiled hands when forming the fish cakes to prevent mixture from sticking to your hands!
If you don’t have a food processor, you can bake the fish fillets whole with lemon zest, soy sauce and sweet chilli sauce for 10-15 minutes in the oven. Top with chopped chives.
No fish option - white fish fillets are replaced with chicken mince. Increase cooking time to 4-5 minutes on each side or until cooked through.
From your box
Mixed rice, 1 tub (300g)
Lemon, 1
Chives, 1/2 bunch *
White fish fillets, 2 packets
Ginger, 40g
Red capsicum, 1
Avocado, 1
Lebanese cucumber, 1
Snow pea sprouts, 1/2 punnet *
From your pantry
Olive + oil for cooking, pepper, soy + sweet chilli sauce
Mixed rice, 1 tub (300g)
Lemon, 1
Chives, 1/2 bunch *
White fish fillets, 2 packets
Ginger, 40g
Red capsicum, 1
Avocado, 1
Lebanese cucumber, 1
Snow pea sprouts, 1/2 punnet *
From your pantry
Olive + oil for cooking, pepper, soy + sweet chilli sauce
