# Fish Cakes in a Bowl with Coconut Rice, Asian Mayo and Vegetables

Recipe by [Jonas Weber](https://fridge.menu/en/u/jonasweber)

Crispy Asian-style fish cakes served over coconut rice with garlic-fried vegetables and a tangy mayo dressing.

Servings: 4 · Cook 45 min · Fish

Contains: gluten, eggs, fish and seafood, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Fish Cakes in a Bowl with Coconut Rice, Asian Mayo and Vegetables](https://image.fridge.menu/adaptations/btgzbgzi/908f7bd5f0924ffcde5178ef8d36473e05d94fab5a06ac537e0a6543b84e3bc2.jpg)

## Ingredients

### Coconut Rice

- 10 g [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 300 ml Basmati Rice
- 400 ml [Coconut Milk](https://fridge.menu/en/i/coconut-milk)
- 100 ml [Water](https://fridge.menu/en/i/water)
- ½ tsp [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Sesame Oil](https://fridge.menu/en/i/sesame-oil)

### Asian Fish Cakes

- 500 g [Cod](https://fridge.menu/en/i/cod) — finely chopped
- 50 g [Panko](https://fridge.menu/en/i/panko)
- 2 tbsp Red Curry Paste
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tbsp [Fish Sauce](https://fridge.menu/en/i/fish-sauce)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Spring Onion](https://fridge.menu/en/i/green-onion) — finely chopped
- 1 tsp [Salt](https://fridge.menu/en/i/salt)

### Garlic-Fried Vegetables

- 400 g [Bok Choy](https://fridge.menu/en/i/bok-choy) — roughly chopped
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — halved and sliced
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — halved and sliced
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tsp [Soy Sauce](https://fridge.menu/en/i/soy-sauce)
- pinch [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 tbsp [Sesame Oil](https://fridge.menu/en/i/sesame-oil) — for frying

### Asian Mayo Dressing

- 75 g [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 1 tsp [Fish Sauce](https://fridge.menu/en/i/fish-sauce)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — finely grated zest
- pinch [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### To Serve

- 20 g [Sesame Seeds](https://fridge.menu/en/i/sesame-seeds)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped

## Steps

1. Heat the sesame oil in a saucepan, add the ginger and fry gently until lightly fragrant, taking care not to burn it
2. Add the coconut milk, water, basmati rice and salt, and stir well
3. Cover with a lid and bring slowly to the boil
4. Cook covered on a low heat for 10 minutes
5. Remove from the heat and let the rice rest, covered, for a further 10 minutes
6. Combine all the fish cake ingredients in a large bowl and mix until a firm mixture forms
7. Shape into cakes and fry in a hot pan with oil over a medium heat for 5 minutes on each side, until crisp
8. Heat a pan with oil and fry the carrot and courgette over a medium-high heat for a few minutes
9. Add the bok choy and garlic, and cook for about a minute
10. Season the vegetables with soy sauce and pepper
11. Mix the mayonnaise with fish sauce, garlic and ginger, then season with the finely grated lime zest
12. Divide the rice, fried vegetables with garlic, fish cakes and Asian mayo between plates
13. Sprinkle with sesame seeds and finely chopped parsley

Published 2026-10-07

https://fridge.menu/en/r/fish-cutlet-rice-bowl-btgzbgzi

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=btgzbgzi · Something wrong? Tell us — no account needed. Write to hello@fridge.menu