A simple dish with fabulous flavour! Here we give you a new take on an old favourite with delish BBQ-basted fishcakes and spicy wasabi mash. Served with a sweet & acidic smashed cucumber salad and tender steamed pak choi.
Trout Fishcakes & Wasabi Mash
Trout Fishcakes & Wasabi Mash
with a smashed cucumber salad & pak choi
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Basting Sauce
- Black Sesame Seeds
- Cucumber
- Dressing
- Fish
- Fresh Mint
- Pak Choi
- Potato Chunks
- Smoked Trout Fishcakes
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter (optional)
BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the Cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 1 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed Cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!
BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the Cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed Cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!
BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the Cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 3 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed Cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!
BOIL THE POTS
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning.
SIMPLY SMASHING!
Using a rolling pin or bottle, smash the Cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 4 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
PAK CHOI PARTY
Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season.
LET THEM EAT FISHCAKES!
Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce.
PLATE IT UP!
Plate up a hearty helping of the wasabi mash and the smashed Cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Trout Fishcakes & Wasabi Mash?
The preparation time for Trout Fishcakes & Wasabi Mash with a smashed cucumber salad & pak choi is between 10 and 25 minutes.
What is the total time required to make Trout Fishcakes & Wasabi Mash with a smashed cucumber salad & pak choi?
The total time required to make Trout Fishcakes & Wasabi Mash with a smashed cucumber salad & pak choi is between 20 and 35 minutes.
How many servings does Trout Fishcakes & Wasabi Mash provide?
4 servings
What are the main ingredients in Trout Fishcakes & Wasabi Mash?
Basting Sauce, Black Sesame Seeds, Cucumber, Dressing, Fish, Fresh Mint, Pak Choi, Potato Chunks, Smoked Trout Fishcakes, Wasabi Powder
What is the nutritional information of Trout Fishcakes & Wasabi Mash?
Calories: 1007, Carbs: 130 grams, Fat: grams, Protein: 30.1 grams, Sugar: 28.2 grams, Salt: 1400 grams
How do I prepare Trout Fishcakes & Wasabi Mash?
SIMPLY SMASHING!: Using a rolling pin or bottle, smash the cucumber and slice it into bite-sized pieces before lightly seasoning. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. PAK CHOI PARTY: Separate the leaves of the trimmed pak choi and rinse well. Slice in half lengthways. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the halved pak choi leaves for 1-2 minutes until slightly wilted. Remove from the heat and season. BOIL THE POTS: Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the wasabi powder (to taste), and seasoning. LET THEM EAT FISHCAKES!: Pat dry the fishcakes with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the fishcakes for 2 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). In the final minute, baste the fishcakes in the basting sauce. PLATE IT UP!: Plate up a hearty helping of the wasabi mash and the smashed cucumber. Lay out the wilted pak choi and top with the fabulous fishcakes. Drizzle over any remaining pan juices. Garnish with the black sesame seeds and the chopped mint. Wow, Chef!
What should be prepared from my kitchen to make Trout Fishcakes & Wasabi Mash?
Basting Sauce, Black Sesame Seeds, Cucumber, Dressing, Fish, Fresh Mint, Pak Choi, Potato Chunks, Smoked Trout Fishcakes, Wasabi Powder
How many calories does Trout Fishcakes & Wasabi Mash have?
1007 calories
How much fat content does Trout Fishcakes & Wasabi Mash have?
grams
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