Recipe: Thai Fish Cakes, Pak Choi, Chilli & Broccoli Glass Noodles

Our delicious Autumn Elements range focuses on flavours that create warmth, using ingredients such as dried spices and herbs. This main dish can be adapted throughout the year by changing up the fish within the cake to suit your season.


Give it a go and let us know what you think in the comments below!


Serves: 5

You will need:

600g of fish cake filling (can be purchased from your fish mongers)

25g of coriander

100g of red onion

500g of mint

25g of Thai green curry paste

300g of Thai dried noodles

100g of pak choi

10g of green chillies

100g of broccoli

25ml of soy sauce

10g of sesame seeds

50ml of white wine vinegar

10g of caster sugar

5g of red chillies

30g of spring onion

1 lime

25ml of toasted sesame oil

Salt and olive oil



1 Preparing The Fish Cakes:

Peel the red onion and roughly cut into medium size pieces. Wash the mint and coriander, pick the mint leaves (keep the stalks)

Place the fish cake mix in the blender in small batches and pulse the mixture until it is all minced.

Place the red onion in the blender with the coriander, HALF the mint leaves & the thai green curry paste and blitz until all

chopped up remove and mix in with the minced fish and season lightly, form into 150g patties and leave in the fridge to rest.

2 Preparing The Noodles:

Wash the broccoli, green chillies and pak choi.

Remove the leaf from the pak choi and cut into small strips and then cut the stalk into batons 5cm long x 1 cm wide.

Remove the seeds from the chill and finely slice into strips cutting across the chilli.

Remove the florets from the broccoli and break down into tiny florets and cut the stalk into the same size as the pak choi stalks.

Cook the Noodles in plenty of boiling water for approximately 5 minutes then drain and keep hot.

3 Preparing the Vinegar:

Wash the red chillies and spring onion.

Remove the seeds from the red chilli and finely dice, cut the spring onions in half lengthways and finely slice.

Finely shred the remaining mint leaves.

Boil the vinegar, mint stalks, diced chilli & sugar together when boiling remove form the stove and allow to stand for a minimum of one hour then remove the mint stalks.

Add the chopped spring onion & shredded mint and stir well (do this at the last minute to avoid the spring onion & mint loosing it’s colour)

4 Heat the pomace oil in a suitable pan and fry the fish cakes on both side so they are golden brown, then transfer to a lined tray and cook in an oven that has been pre-heated to 180 celcius for approximately 10 – 15 minutes.

5 Heat another suitable pan and add the sesame oil and quickly pan fry the broccoli stalks, pak choi stalks & green chilli then add the glass noodles, broccoli florets, and stir fry for 1-2 minutes finally add the soy sauce and keep hot. Add the pak choi leaves at the end

6 Cut the lime into 6 wedges. Toast the sesame seeds

Place the noodle on the bottom of the dish then place a fish cake on top followed by the chilli, mint & spring onion vinegar then top with a lime wedge then sprinkle with the sesame seeds and the remaining mint leaves(break them up) and serve immediately.


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