This recipe is a winner. I followed it as stated minus the ginger because I was out of it. The tilapia cakes were nice and crispy with the panko. The sauce really brought all the flavor a together. Definitely a keeper!
Tilapia Cakes with Mango-Coconut Curry Sauce
SaraEllen Posted: 03/23/14
dagsyg01 Posted: 03/29/14
Try it yesterday for the family and everybody loved it. Considering I have 13 year old and a 10 year old. The fact that they both loved it is a great feeling. Teenagers tend to be a bit critical. This recipe is one to keep. It was easy to make and delicious
mandofan Posted: 03/31/14
Delicious, but this DOES NOT take 40 minutes to make. If you've cooked CL's recipes for a while you know that adding an extra hour to their cook time is always a safe idea. Taking into account cleaning, and with a side of forbidden black rice and stir fried baby bok choy, I'd say it took me close to three hours total. Then again, I have a small kitchen, only one knife, and a couple of cutting boards...and no one else to help prep and clean. Still, it was very tasty. It also took 5-6 minutes per side to cook the fish cakes and the sauce took an extra 5-10 minutes to reduce to 1 cup. Also, if you try to do 2 1/2 TBSP of sauce per serving...well...you'll find you don't have enough. Try 2 TBSP max, or perhaps 1 1/2 and see what you have left. If you can serve this atop some forbidden black rice, I highly recommend ti - the rice's nutty flavor really works well in this dish. Certainly time consuming, but I'd make it again, and would have no problem serving it for guests.
SkinnyJeans5 Posted: 04/11/14
Wow, this was awesome. The sauce was exception. Omitted the fish sauce and used soy instead because I didn't have fish sauce. It was still 5 star worthy.
carolfitz Posted: 05/02/14
Don't believe the 40min prep. Made to recipe, excellent dinner, great colors & flavors. Served with the black bean puree from CL's coconut-chile snapper.
CAphyl Posted: 04/14/14
My husband and I really enjoyed this recipe, but I agree with others who noted that it takes a lot more time than the recipe called for, so I would suggest adding an hour and a half for all of the prep. I made this recipe gluten-free, so just made my own gluten-free breadcrumbs and used them instead of the panko. I also added a little more jalapeno and when making it again, would add a bit more as we like a bit more spice. I substituted cashews for the peanuts and sprinkled some on top of the fish cakes and sauce. The sauce was delicious and as I made the full recipe, which was for six, we had enough left for our next dinner, along with the fish cakes. I am making this again tonight with the fish cakes and sauce I froze last week. In addition, I have made a mango salsa to put on top. All-in-all, this is a really tasty dish, which I will be making again. Tilapia is wonderful, versatile fish, and the mango coconut curry sauce is a worthy complement. Highly recommend this recipe!
MJinBoise Posted: 03/19/14
The flavors are incredible! The peanut and fresh ginger flavors really make this shine, as does the wonderful sauce. It did take me longer to make than the recipe indicated, but maybe I'm just a slow chopper.
lindsayflo Posted: 04/09/14
Flavors were great, but I could not get the cakes to stick together. They fell apart, and I ended up having a fish stir fry. Flavor was grand, but I was frustrated to have taken all that time, to have them fall apart in the pan.
terrim Posted: 08/12/14
this was a hit with my family! I substituted peaches for mangoes....very flavourful....no issue with cakes staying together awesome!
annakana Posted: 03/20/14
Rating is for the fish cakes (I used a different recipe for the sauce). Fish cakes were flavorful, moist and with a bit of crunch on the outside.
Maidakoller Posted: 03/23/14
These fish cakes were great and I loved the sauce. I used my food processor to chop the fish, peanuts and green onions. It saved some time. It's not a recipe that you can make in a hurry, but the flavones are worth the effort.
liafinney Posted: 04/22/14
I have to agree with other reviewers that the mango coconut sauce was the better part of this recipe...I surely would like to make that again and use on chicken or pork, but the fish cakes themselves were not especially tasty. I did substitute cod for the tilapia, but all in all, they were pretty bland and I did use a whole serrano chile in the fish cake mix, but couldn't really taste it. Oh well, like I said, the sauce is a keeper!