Asian-Style Fish Cakes

Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
High flavors reign in these Asian-Style Fish Cakes that start with your choice of tilapia, cod, or haddock.

Yield:

16 cakes (serving size: 2 cakes)

Recipe Time

Prep: 35 Minutes
Chill: 30 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 268
Fat 7 g
Satfat 1 g
Protein 31 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 73 mg
Sodium 360 mg

Ingredients

2 pounds tilapia, cod or haddock
1/2 teaspoon salt
1/2 teaspoon ground coriander
3/4 teaspoon cayenne
1 1-inch piece fresh ginger, peeled, thinly sliced
2 limes, thinly sliced
2 large egg whites
1/2 cup water chestnuts, drained and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped chives
3 tablespoons chopped shallots
3 tablespoons lime juice
2 tablespoons ponzu sauce
3 cups panko
2 tablespoons vegetable oil

Preparation

1. Preheat oven to 400ºF. Pat fish dry. Place each fillet on a large piece of heavy-duty foil. Mix salt, coriander and 1/2 tsp. cayenne; sprinkle over fish. Top with ginger and limes. Fold foil over fish; seal. Place on a baking sheet; roast until fish is cooked through, 12 to 18 minutes. Remove fish from foil; let cool. Discard limes and ginger; pat fillets dry. Flake fish with a fork.

2. Line a baking sheet with parchment. Mix egg whites, water chestnuts, cilantro, chives, shallots, lime juice, ponzu sauce and remaining 1/4 tsp. cayenne with fish. Fold in 1/2 cup plus 2 Tbsp. panko. Form 16 cakes, using 1/4 cup fish mixture for each. Put remaining panko in a shallow bowl. Dredge each cake in panko. Place cakes on baking sheet; chill for 30 minutes.

3. Warm 1 Tbsp. oil in a nonstick skillet over medium heat. Cook cakes in batches until golden, about 4 minutes per side. Wipe skillet between batches; add oil as needed.

Note:

July 2013