We never tire of this simple dish, which requires so little effort and only easy-to-find, inexpensive shop-bought elements. All you need is a bag of mixed stir fry and a packet of fishcakes. We also tend to add a packet stir fry sauce, but it’s just as nice, and even cheaper, with a simple squeeze of lime juice and / or a shake of soy sauce on the vegetables. You’ll have a tasty, healthy meal with very little prep in about 20 minutes. Perfect if you’re rushing out again after uni or work or just want a quick dinner and then to relax!
Today we used fresh tuna fishcakes, which are our personal favourites and also nice and cheap. But any fishcakes you like will work here, including frozen (we also particularly like salmon ones). Similarly any stir fry mix you like the sound of is great. Today we also used a store bought stir fry sauce – we like the Thai style ones – but again you can choose one to suit your taste, or leave out entirely. This combination of a crunchy pepper-based stir fry with rich tuna fishcakes and creamy, sharp sauce does work very well however. We add a little splash of lime to the stir fry too for extra acidity (optional) and we like our fishcakes with a bit of vinegar!
One pack of each makes a generous serving for one. First heat your oven to the temperature suggested on the fishcake packet; put the fishcakes on a baking tray, then get out a wok (or large saucepan) and add a little oil. Cook the fishcakes for the time suggested on the packet (usually about 20 minutes for fresh).
About 5 mins before the fishcakes are ready (or the cook time suggested on the sir fry packet) heat your wok, and once hot add the stir fry. Keep stirring for a few minutes then add your sauce (if using) and a squeeze of lime. Don’t add too much sauce – we find a packet the size of ours is enough for 2 or 3 packets of stir fry. We probably added a bit too much today as we were trying to cook quickly, and and take pictures! So do as we say, not as we did! Keep stirring for another minute or two to make sure everything is warmed through.
Serve immediately, sprinkling the fishcakes with a little vinegar or lime juice if liked. Enjoy!
