Try this healthy and delicious meal created by celebrity chef Zoe Bingley-Pullin.


  • Rice

  • 1 packet basmati rice

  • 1 1/2 cups water

  • Pinch of salt 

  • Fish Cakes

  • 600g blue eye trevalla, roughly chopped

  • 1 clove garlic, minced

  • 1 tablespoon grated ginger

  • 1/2 chilli, finely chopped (optional)

  • 1 carrot, grated

  • 1 cup grated sweet potato

  • 1/3 cup roughly chopped coriander leaves and stalks 

  • 3 tablespoons soy sauce 

  • 1/4 cup plain flour 

  • Asian Vegetables

  • 1 teaspoon oil (e.g. peanut, canola, sunflower) 

  • 1 clove garlic, minced

  • 1 packet baby corn, halved

  • 1 bunch bok choy, end removed, halved lengthways

  • 200g button mushrooms, finely sliced

  • 2 tablespoons kecap manis

  • Dipping Sauce

  • 3-4 tablespoons kecap manis

  • 2 tablespoons finely chopped coriander

  • Chilli, finely chopped (optional)


  • 1.

    Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.

  • 2.

    While the rice cooks, prepare the fishcakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.

  • 3.

    Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.

  • 4.

    While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.

  • 5.

    Combine dipping sauce ingredients in a small bowl.

  • To Serve:

  • 1.

    Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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