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Crisp-edged rice cakes packed with ginger, garlic, tamari and flaky sea bass, balanced by a generous, sharp cucumber, red onion and coriander relish.
Difficulty
medium
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
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Get everything ready
Pat the sea bass dry and check carefully for any remaining bones. If using cooked leftover fish instead, flake 300 g into large pieces and skip the fish-cooking step.
Timer available in cooking mode · 3 min
Mix the cucumber, red onion, coriander, chilli, lime juice, rice vinegar and tamari in a bowl. Set aside so the flavours mingle while you make the cakes.
Timer available in cooking mode · 5 min
Put the cold rice in a large bowl and lightly crush about one third of the grains with the back of a fork; this helps the cakes bind. Stir in the beaten egg, cornflour, spring onions, garlic, ginger, tamari, lime zest and black pepper.
Timer available in cooking mode · 5 min
Step by step
Heat 1 tsp of the oil in a large non-stick frying pan over a medium-high heat. Cook the sea bass for 3 minutes on each side, until opaque throughout and it flakes easily. Transfer to a plate, cool briefly, then flake with two forks.
Timer available in cooking mode · 6 min
Fold the flaked fish gently through the rice mixture. With damp hands, form 8 compact cakes, each about 8 cm wide. Press firmly so that no loose grains sit around the edges.
Timer available in cooking mode · 6 min
Wipe out the pan and heat the remaining oil over a medium heat. Fry the cakes in batches without crowding for 4 to 5 minutes per side, pressing only once at the start, until deeply golden and hot through. Transfer to a warm plate as they are ready.
Timer available in cooking mode · 16 min
Divide the warm fish rice cakes between four plates and spoon plenty of cucumber-lime relish alongside. Scatter with the optional roasted peanuts just before serving.
Timer available in cooking mode · 2 min
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