Fish Cakes With Vegetables

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For an authentic flavour try Ken Hom’s fish cakes with vegetables, straight from the markets of Hong Kong

Ingredients:

  • 1 courgette , sliced into irregular chunks
  • FOR THE SAUCE
  • 1 tsp golden caster sugar
  • 2 tsp cornflour
  • 1 tbsp finely chopped garlic
  • 1 cm/½in fresh ginger , peeled and finely sliced
  • 1 egg white
  • 3 tbsp oyster sauce
  • 1 tsp cornflour mixed with 1 tsp water
  • 1 spring onion , finely chopped
  • 3 tbsp chicken stock or water
  • 1 small onion , cut into wedges
  • 2 tsp light soy sauce
  • 8 dried cloud ear mushrooms (worth looking for, otherwise use dried shiitake)
  • 1 onion squash, peeled and sliced into irregular chunks (optional)
  • FOR THE VEGETABLES
  • 200 ml/7fl oz peanut or vegetable oil, for frying
  • 450.0g firm white-fleshed fish such as cod or hoki
  • 1 tbsp rice wine
  • 125.0ml chicken stock
  • half a cucumber , sliced into irregular chunks
  • 1 cm/½in fresh ginger , peeled and finely chopped

Instructions:

  1. Remove any skin from the fish fillets and then cut them into small pieces. Combine all the fish cake ingredients, except for the oil, in a food processor with 1 tsp of salt and 2 tbsp of water and blend the mixture until it’s a firm paste.
  2. Form the paste into two cakes, about 1cm thick. Heat the oil in a wok or large frying pan and fry each cake for 3-4 minutes on each side until golden. Remove with a slotted spoon and leave to drain and cool on paper towels.
  3. While the fish cakes are cooling, soak the mushrooms in warm water for about 20 minutes until soft. Rinse well in cold water, drain, and set aside. When the fish cakes are cool, slice them into finger thick bite-size pieces.
  4. Tip the oil out of the wok, leaving about 11⁄2 tbsp. Reheat the wok over a medium heat, add the garlic, ginger and onion wedges and stir fry for 1 minute. Add the courgette, cucumber, squash (if using), mushrooms and chicken stock and stir fry for another 2 minutes. Mix the sauce ingredients together then pour into the stir fry and continue to cook for another 2 minutes or until the vegetables are cooked. Return the fish cake pieces to the pan and mix gently to heat through. Serve at once with boiled rice.

Read More, SERVINGS: 4, Low-Carb, Tree-Nut-Free, Sulfites,

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ALL VALUES ARE FOR 4 SERVINGS

TOTAL FAT FOR 4 SERVINGS: 181.86 g,

FAT PER SERVING



( Percent of the daily recommended value ): 279.78 %,

TOTAL SATURATED FAT: 13.05 g,

( Percent of the daily recommended value ): 65.27 %,

TOTAL TRANS FAT:1.34 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 127.18 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 31.82 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 4 SERVINGS: 100.02 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 200.04 %,


TOTAL CARBS FOR 4 SERVINGS: 92.47 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 30.82 %,

TOTAL CALORIES FOR 4 SERVINGS: 2,378.21 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 118.91 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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