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Author Information

I am a New Zealand registered nurse and nutritionist (Grad Cert Sci: nutrition, Massey Univ). I am a Certified Zone Instructor, and have worked teaching Zone diet principles to hundreds of clients over the last 10 years. More recently after finding that eating Paleo food choices was the "icing on the cake" health wise, I have become a Paleo enthusiast and teacher. Follow me on twitter @juliannejtaylor

Paleo recipe: Sweet and sour fishcakes with konjac noodles

This is one of my favourite fish recipes.

It takes about 1/2 hour to make and is an absolutely delicious combination of fish, coriander, chilli and noodles in a sweet and sour sauce. This recipe is one from Ray McVinnie a New Zealand chef.

The only difference between my version is that I use a little less sugar, and swap out the glass noodles (bean thread vermicelli) for konjac noodles. If you have no problem with legumes, and don’t mind the carbs feel free to use glass noodles.

Konjac noodles are made from fibre from the root of the konjac plant, it is 40% glucomannan gum, a prebiotic fibre that promotes the growth of healthy gut bacteria. It is very low in available carbohydrates and has 6 grams of fibre per serve. I use it in place of noodles or pasta. I found these at our local health food store and supermarket.

Equipment

  • Food processor
  • Fry pan
  • Knife and chopping board

 

Ingredients

  • I packet (400 grams, 250g net) fine or angel hair Konjac noodles
  • 600 grams firm white fish fillets e.g. trevally, john dory, kahawhai, terakihi, blue cod, gurnard etc.
  • Coriander (stalks and leaves – 4 tablespoons chopped)
  • 4 cloves garlic
  • 1 egg white
  • 6 tablespoons sesame or macadamia oil
  • 3 cm piece of ginger peeled and cut into matchsticks
  • 3 red chillis each split done the middle and de seeded
  • 500ml water
  • 3 tablespoons tomato paste
  • 2 Tablespoons white vinegar
  • 3 tablespoons sugar (1 use less sugar – 1 heaped spoon brown sugar)
  • 2 tablespoons fish sauce
  • 2 spring onions
  • Tapioca flour / starch

 

Method

  • Put fish, coriander, 2 garlic cloves, egg white, and salt into processor and process until smooth

 

  • Make into 18 small balls

  • Dust lightly with tapioca starch
  • Heat 2 tablespoons oil in a large frying pan over moderate heat
  • Brown very lightly on each side, and remove

  • Add little more oil to pan and add ginger, 2 cloves garlic and chillis and fry gently for 2 minutes or until garlic is lightly browned

  • Add the water, tomato paste, vinegar, and sugar and mix well

  • Bring to the boil add the fish cakes and simmer 5 minutes
  • Add the fish sauce, taste and adjust sweet and salty flavours to taste

  • Drain the noodles and add to the pan

  • Stir in coriander springs and spring onion

  • Simmer for a few minutes until heated through.

 

Serve with steamed broccoli or other vegetables of choice

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One Response to “Paleo recipe: Sweet and sour fishcakes with konjac noodles”

  1. Honora #

    Yum. Love fishcakes and I actually have these ingredients (‘cept the fish).

    May 22, 2017 at 10:35 pm Reply

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