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Thai fish cakes and stir-fry vegetables

This is a fantastic main meal that will not leave you feeling overly full and bloated but entirely satisfied. The herb and spice ingredients for the fish cakes are a general guideline, feel free to make as spicy or mild as you'd like. Why not make extra fish cakes and freeze for a quick and easy meal at a later date?


For the fish cakes:

  • 1 white fish fillet
  • Juice of 1/2 lime
  • 1 tsp Thai red curry paste
  • 1/4 red chilli
  • Handful fresh coriander
  • 1/2 TBS fish sauce
  • 1/2 TBS sesame oil
  • Olive oil

For the stir-fry:

  • 1/2 TBS water
  • 1/2 TBS soy sauce
  • 1/4 bag supermarket stir-fry vegetables


Serves 1


  1. Put the fish fillet, lime juice, curry paste, chilli, coriander, fish sauce and sesame oil into a food processor and pulse until the consistency is even
  2. Form the mixture into patties and cook them in a pan with the olive oil, turning after 3 minutes
  3. In a wok, heat the water and soy sauce, then tip in the stir-fry vegetables
  4. Mix, cover and steam for 4 minutes
  5. On a plate, arrange the fish cakes on top of the vegetables and serve immediately
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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