In fact, they frequently prepare Fish cakes as a food staple, mainly in southern part of China. As well as in the Chinese populations in Asia. Besides, it is popular even for those living in western countries. For my gluten free and soy free recipe, I used fresh delicately mashed into paste using a food processor. Many recipes also use the same fish paste to produce fish balls. This recipe is also low carb, dairy free, corn free, nut free and egg free. Plus paleo without the rice noodles.
Types of Fish Used for Fish Cakes
Redfish is one of the firm white flesh fish, other fish in this category are blue eye, bream or ling. Redfish is a popular and reasonably priced fish. It has a delicious sweet tasting flesh and fine to medium flakes and some fine bones. Normally, fish mongers sell redfish as skinless fillets. look for glossy firm light pink flesh when purchasing this fish. You can cook red fish fillets in many different ways. Besides, it is especially suitable for moist methods of cooking. For example, steamed dishes, stir-fries, curries and soup, specifically for fish cakes as it combines well. Kids will definitely love these fish cakes.
You may also like my other Fish Cakes recipes:
Nutritional Values and Health Benefits of Fish
Many consider fish as one of the healthiest diets in the world. Redfish is high in protein and low in fat. Likewise, fish is excellent for building lean muscle. In addition, it has omega-3 fatty acids which is important for many health reasons. Specifically, for supporting brain and heart health and the overall well-being of the body. Redfish is rich in niacin (vitamin B3), thiamine (vitamin B1), potassium, zinc, magnesium and phosphorus. It is also a valuable supply of selenium.
Fish Cakes with Rice Noodles
Ingredients
- 1 cup extra virgin olive oil placed in a medium bowl
- 1 kg skinless redfish fillets bones removed and cut into half or any other firm skinless white fish fillets (snapper, blue eye, bream or ling)
- 6 spring onions thinly sliced into 1cm lengthwise
- 1 teaspoons salt
- 1 teaspoons ground white pepper
- 500 g rice noodles
- 10 to 12 tablespoons fish sauce
For the salad:
- 4 Lebanese cucumbers medium, halved, deseeded and finely shredded
- 5 baby carrots peeled and finely shredded
- 4 tablespoons white wine vinegar
- 3 teaspoons stevia
Instructions
For preparing the salad:
- Just mix the ingredients prepared earlier for the salad by combining cucumbers, carrots, gluten free rice wine vinegar and stevia in a medium bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 30 minutes or until ready to serve.
For the fish cakes:
- Place the redfish fillets into a food processor, and blend until you get a thick smooth puree fish paste.
- Transfer to a large bowl and add in all the spring onions and salt and combine and mix well.
- Line a non-stick large baking tray with baking paper, using wet hands roll the fish paste into round balls, dip into the extra virgin olive oil and shake off any excess oil. Then place the fish balls on the baking tray and flatten the fish balls gently into patties with the palm of your hand.
- Pre-heat fan force oven to 160C or 320F. Place the baking tray into the oven and bake the fish cakes for 20 minutes or until the fish cakes are just cooked.
For the noodles:
- Fill a medium pot with half full of water and bring to a boil. Turn the heat to low, submerge the rice noodles into the water for about 5 minutes or until noodles are soft. Drain the water, and set the noodles aside.
- Serve the fish cakes with the salad prepared in step 1 together with the rice noodles. Drizzle the dish with 2 tablespoons of gluten free fish sauce per serving.
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