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)
Cost per Serving: $$1.83
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 19g
  • Fiber: 1g
  • Cholesterol: 73mg
  • Sodium: 360mg

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. 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. 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. 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.
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