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Spicy Fish Cakes

Spicy Fish Cakes

Make these as an appetizer, or serve atop lightly dressed greens for a simple dinner. Garnish with thinly sliced green onions.

Cooking Light SEPTEMBER 2004

  • Yield: 6 servings (serving size: 1 patty)


  • 1/3 cup chopped green onions
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons chile paste with garlic
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, chopped
  • 1 large egg white
  • 3/4 pound skinless halibut fillets, cut into 1/2-inch pieces
  • 1/2 pound sea scallops
  • 2 teaspoons vegetable oil


Preheat oven to 350°.

Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 23%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 19.4g
  • Carbohydrate: 6.1g
  • Fiber: 0.4g
  • Cholesterol: 31mg
  • Iron: 0.9mg
  • Sodium: 211mg
  • Calcium: 49mg

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Spicy Fish Cakes Recipe