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Asian-Style Fish Cakes

Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
Prep time 35 mins
Chill time 30 mins
Cook time 9 mins
Yield 16 cakes (serving size: 2 cakes)
High flavors reign in these Asian-Style Fish Cakes that start with your choice of tilapia, cod, or haddock.


  • 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

Nutrition Information

  • calories 268
  • fat 7 g
  • satfat 1 g
  • protein 31 g
  • carbohydrate 19 g
  • fiber 1 g
  • cholesterol 73 mg
  • sodium 360 mg

How to Make It

  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.

    Roasted Fish with Kabocha Coulis
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  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.