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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sesame & Soy Trout Fish Cakes?
The preparation time for Sesame & Soy Trout Fish Cakes with vermicelli noodles, edamame beans & a spicy ginger dressing is between 20 and 35 minutes.
What is the total time required to make Sesame & Soy Trout Fish Cakes with vermicelli noodles, edamame beans & a spicy ginger dressing?
The total time required to make Sesame & Soy Trout Fish Cakes with vermicelli noodles, edamame beans & a spicy ginger dressing is between 25 and 40 minutes.
How many servings does Sesame & Soy Trout Fish Cakes provide?
4 servings
What are the main ingredients in Sesame & Soy Trout Fish Cakes?
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
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?
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
How many calories does Sesame & Soy Trout Fish Cakes have?
1168 calories
How much fat content does Sesame & Soy Trout Fish Cakes have?
grams
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