Fish cake is a frequently prepared food in southern part of China and in the Chinese populations in Asia. It is popular even for those living in western countries. This gluten free and soy free fish cake is created from fish that has been delicately mashed. It is made of the similar paste utilised to produce fish balls.
Redfish is one of the many firm white flesh fish, other fish in this category are blue eye, bream or ling. Redfish is a popular and reasonably priced fish with a delicious sweet tasting flesh and fine to medium flakes and some fine bones. Normally, it is sold as skinless fillets, look for glossy firm light pink flesh when purchasing this fish. Redfish meat can be cooked in many different ways and is especially suitable for moist methods of cooking like curries and soup, specifically for fish cakes as it combines well. Kids will love these fish cakes.
Fish is considered one of the healthiest diets in the world. Redfish is high in protein and low in fat, excellent for building lean muscle and has omega-3 fatty acids, important for supporting brain and heart health as well as 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.
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 gluten free rice vermicelli noodles Chang’s or any other gluten free rice noodles or rice sticks
- 10 to 12 tablespoons of gluten free fish sauce
For the salad:
- 4 medium Lebanese cucumbers halved, deseeded and finely shredded
- 5 baby carrots peeled and finely shredded
- 4 tablespoons gluten free white wine vinegar
- 3 sticks or teaspoons Natvia or raw brown sugar
Instructions
For preparing the salad:
- Just mix the ingredients prepared earlier for the salad by combining cucumbers, carrots, gluten free rice wine vinegar and Natvia or brown sugar 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 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 through.
For the noodles:
- Fill a 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.
