• 520g pack frozen MSC coley steaks, defrosted and drained
  • 2 tablespoons Sainsbury's Thai red curry paste
  • 1 egg white
  • 1 tablespoon fish sauce
  • 50g fresh white breadcrumbs
  • ½ x 31g pack fresh coriander, washed, stalks and leaves separated and chopped
  • 4 spring onions, chopped
  • 2.5cm piece fresh root ginger, peeled and grated
  • 4 x Sainsbury's fine egg noodle nests
  • 1½ tablespoons medium olive oil, by Sainsbury's
  • 300g pack mixed pepper stir-fry by Sainsbury's
  • 3 tablespoons sweet chilli sauce, plus extra to serve
  • 3 limes, zest and juice of 2, plus extra wedges to serve


  1. 1

    Place the coley steaks, curry paste, egg white, fish sauce and breadcrumbs in a food processor. Pulse until smooth and spoon into a bowl.

  2. 2

    Add the chopped coriander stalks (reserving the chopped leaves for later), spring onions and ginger, and mix together. Divide the mixture into 12 and shape into flattened rounds. Chill in the freezer for 10 minutes.

  3. 3

    In a large frying pan, heat 1 tablespoon of the oil over a medium heat and cook the fishcakes (in batches) for 3-4 minutes each side, until just golden. Remove to a plate and cover with foil to keep warm.

  4. 4

    Meanwhile, cook the noodles according to pack directions, then drain.

  5. 5

    Heat the remaining oil in the pan, add the pepper stir-fry mix and stir-fry for 2 minutes. Toss in the noodles, sweet chilli sauce, lime zest and juice and most of the coriander leaves.

  6. 6

    Serve the noodles with the fishcakes. Garnish with extra coriander leaves and serve with sweet chilli sauce.

Nutritional Details

Each serving provides
  • Energy 2257kj 539kcal 27%
  • Fat 12.0g 17%
  • Saturates 1.8g 9%
  • Sugars 14.1g 16%
  • Salt 1.5g 25%

% of the Reference Intakes

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