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Baked Fish Cakes With Green Beans and Sweet Chili Dip

This baked dish pairs white fish fillet, minced with fish sauce, green beans, thin sliced and sweet chili sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
69 g Carbohydrates
16 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 192g white fish fillet (cod or pollock), minced 192 kcal
  • 44g egg 63 kcal
  • 16g red curry paste 29 kcal
  • 9g fish sauce 3 kcal
  • 3g sugar 12 kcal
  • 70g green beans, thin sliced 22 kcal
  • 183g jasmine rice, cooked 238 kcal
  • 26g sweet chili sauce 47 kcal
  • 5g vegetable oil 44 kcal

Cooking instructions

  1. vegetable oil
    Heat oven to 425 F (220 C). Line a small tray with parchment and lightly oil it.
  2. eggred curry pastefish saucesugargreen beans
    In a bowl, mix fish, curry paste, egg, fish sauce, and sugar until tacky. Fold in sliced green beans.
  3. vegetable oil
    Form 6-7 small patties and place on the tray. Brush tops with a little oil.
  4. Bake 10 minutes, flip, then bake 6-8 minutes more until cooked through and lightly browned.
  5. jasmine ricesweet chili sauce
    Serve with cooked jasmine rice and sweet chili sauce for dipping.

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