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
How to Make It
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.
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.
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.
These fish cakes were tasty and lasted into the week for us. I do have to knock off some points for the fact that it was difficult to form and hold the shape of the cake. I had to leave out the cilantro because my partner dislikes it. I feel that it is needed for a boost of flavor to the fish cakes.
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