Thai-Style Fishcakes with Stir-Fry Vegetables and Sweet Chilli Sauce
By OcadoLife
Published on 09 September 2021
Bursting with fresh Thai flavours, try this quick and easy stir-fry served with pan-fried fishcakes for a balanced midweek meal. Sweet chilli sauce is added to ready-prepared veg alongside an aromatic blend of garlic, ginger and green chilli. The whole dish is ready in 20 minutes – perfect for busy weeknights. Finish with a handful of coriander leaves and a squeeze of lime.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 4 thai-style fishcakes
- 2 cloves of garlic, finely grated
- 2 cm of fresh ginger, finely grated
- 1 green chilli, finely chopped
- 500 g of stir-fry vegetables
- 200 g of edamame beans, frozen or fresh
- 3 tbsp of sweet chilli sauce
- 0.5 bunch of fresh coriander, to serve
- 1 lime, to serve
Method
Step 1
Heat 1tbsp of the oil in a large frying pan over a medium heat. Add the fishcakes and cook for 3-4 mins before flipping and cooking the other side. Remove the fishcakes and keep them warm until you need them.Step 2
Add the rest of the oil to the pan. Once hot, add the garlic, ginger and green chilli. Cook for 30 secs, stirring constantly so nothing burns. Add the veg and edamame beans. Increase the heat and stir-fry, tossing frequently for 3-4 mins, until the veg starts to soften.Step 3
Add the sweet chilli sauce to the pan. Toss to mix everything together and cook for 1-2 mins more.Step 4
Tip the vegetables into serving bowls. Top with the fishcakes and add some fresh coriander and lime wedges for a citrus kick.