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Free Healthy Recipe - Redfish Fishcakes with Chilli Jam

Dairy free, Wheat Free

This is an interpretation of a recipe from the Sydney Fish Market, but with a few altered ingredients to make the flavours work better with the chilli jam, and of course to make it healthier. Make sure to use a non-stick frying pan so you can reduce the amount of oil needed for shallow frying. If you decide not to make your own chilli jam you can buy a good quality substitute from a reputable deli.

Ingredients

Chilli Jam
1 tbsp olive oil
500 grams ripe tomatoes, halved
3 cloves garlic, crushed
2 fresh red chillies seeded and finely chopped
2.5 cm (1 in) knob fresh ginger grated
¼ cup rice syrup
1 tbsp fish sauce

Fishcakes
500 grams redfish fillets
1 lemon zested
1 tsp fish sauce
½ bunch spring onions, chopped
½ tsp sea salt
5 tsp olive oil
½ cup rocket, finely shredded
4 serves Italian green salad, (see recipe list)
Method

To make the chilli jam, preheat the oven to 180 degrees Celsius, pour the olive oil into a roasting tray, add the tomatoes and roast for 20 minutes.
Dry roast the cumin and mustard seeds in a frying pan and, once fragrant, remove and crush with a mortar and pestle.
In a heavy-based pan, combine the spices with the garlic, chilli, ginger, vinegar, rice syrup and fish sauce and heat gently. Add the tomatoes to the saucepan and simmer for 1 1/2 hours, stirring occasionally, until the mixture thickens and looks like jam. Pour into a sterilised jar and seal while hot.

While the chilli jam is simmering, make the fishcakes.
Using a damp, clean cloth, wipe the redfish clean and ensure it is free of scales and skin.
Place the fish, lemon zest, fish sauce, spring onions and seasoning in a food processor and process until the fish is finely minced (ground).
Peel and cut the potatoes into chunks and steam until cooked through. Mash in a bowl with 1 tsp of the olive oil.
Add the fish mixture to the potatoes and fold through the rocket until well combined. With wet hands, mould into eight patties, each about 10cm (4 in) in diameter, and refrigerate until ready to cook.
In a large non-stick frying pan, heat the remaining olive oil and shallow fry the patties for 4 minutes each side, turning once.
Serve the fishcakes with the chilli jam and Italian green salad.

Makes 4 servings (serve = 2 cakes with 1/4 cup jam)

Scale recipe to serves

Prep Time: 1 hr 30
Cooking Time: 20 mins
Ready in: 2 hrs


Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 2079 kj
Calories 497 kcal
Fat 26 g
Saturated Fat 4.6 g
Total Carbohydrate 30.5 g
Total Protein 32.3 g
Fibre 5.7 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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