What are the main ingredients in Sesame & Soy Trout Fish Cakes?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sesame & Soy Trout Fish Cakes?

Calories: 1168, Carbs: 149 grams, Fat: grams, Protein: 34.9 grams, Sugar: 22.5 grams, Salt: 1451 grams

How do I prepare Sesame & Soy Trout Fish Cakes?

SIMPLE & DELICIOUS!: Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the remaining spicy sauce. Garnish with the sliced spring onion, chopped toasted peanuts and fresh coriander. Would you look at that, Chef! TOAST THE PEANUTS: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. GINGER DRESSING & GLOSSY NOODLES: Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Place the noodles and shelled edamame beans in a bowl. Submerge with boiling water, add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving. SULTRY FISH CAKES & VEG NOODLES: Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles, edamame beans and ½ of the spicy sauce and toss to combine.

What should be prepared from my kitchen to make Sesame & Soy Trout Fish Cakes?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sesame & Soy Trout Fish Cakes

Quick and easy ready-made smoked trout fish cakes, just as tasty as they are fuss-free! They sit atop a bed of Vietnamese-inspired rice noodles and a crunchy slaw salad, sprinkled with toasted peanuts and charred spring onion.

Sesame & Soy Trout Fish Cakes

with vermicelli noodles, edamame beans & a spicy ginger dressing

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Edamame Beans
Fish
Fresh Coriander
Fresh Ginger
Peanuts
Sambal Oelek
Smoked Trout Fish Cakes
Spring Onion
Spring Onions
Sweet Sesame-Soy
Vermicelli Noodles

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

TOAST THE PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Place the noodles and shelled edamame beans in a bowl. Submerge with boiling water, add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles, edamame beans and ½ of the spicy sauce and toss to combine.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the remaining spicy sauce. Garnish with the sliced spring onion, chopped toasted peanuts and fresh coriander. Would you look at that, Chef!

Peanuts - 10g
Sweet Sesame-Soy - 25ml
Fresh Ginger - 10g
Sambal Oelek - 7,5ml
Vermicelli Noodles - 50h
Edamame Beans - 100g
Smoked Trout Fish Cakes - 2
Cabbage - 100g
Carrot - 120g
Spring Onion - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

TOAST THE PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Place the noodles and shelled edamame beans in a bowl. Submerge with boiling water, add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles, edamame beans and ½ of the spicy sauce and toss to combine.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the remaining spicy sauce. Garnish with the sliced spring onion, chopped toasted peanuts and fresh coriander. Would you look at that, Chef!

Peanuts - 20g
Sweet Sesame-Soy - 50ml
Fresh Ginger - 20g
Sambal Oelek - 15ml
Vermicelli Noodles - 100g
Edamame Beans - 200g
Smoked Trout Fish Cakes - 4
Cabbage - 200g
Carrot - 120g
Spring Onions - 2
Fresh Coriander - 8g

Download the Recipe

Serves 3

TOAST THE PEANUTS
Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Place the noodles and shelled edamame beans in a bowl. Submerge with boiling water, add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles, edamame beans and ½ of the spicy sauce and toss to combine.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the remaining spicy sauce. Garnish with the sliced spring onion, chopped toasted peanuts and fresh coriander. Would you look at that, Chef!

Peanuts - 30g
Sweet Sesame-Soy - 75ml
Fresh Ginger - 30g
Sambal Oelek - 22,5ml
Vermicelli Noodles - 150g
Edamame Beans - 300g
Smoked Trout Fish Cakes - 6
Cabbage - 300g
Carrot - 240g
Spring Onions - 3
Fresh Coriander - 12g

Download the Recipe

Serves 4

TOAST THE PEANUTS
Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GINGER DRESSING & GLOSSY NOODLES
Boil the kettle. Place the sesame-soy sauce and grated ginger in a bowl. Combine with the sambal oelek (to taste) and set aside for serving. Place the noodles and shelled edamame beans in a bowl. Submerge with boiling water, add a pinch of salt and give it a stir. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glossy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm until serving.
SULTRY FISH CAKES & VEG NOODLES
Return the pan to a high heat with another drizzle of oil. When hot, fry the fish cakes for about 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan on completion and set aside. Keeping the pan on the heat, sauté the cabbage and carrot for 4-5 minutes until slightly wilted but still crunchy. Remove the pan from the heat, add the cooked noodles, edamame beans and ½ of the spicy sauce and toss to combine.
SIMPLE & DELICIOUS!
Serve up a generous portion of colourful veggie noodles. Top with the golden fish cakes and drizzle over the remaining spicy sauce. Garnish with the sliced spring onion, chopped toasted peanuts and fresh coriander. Would you look at that, Chef!