Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
Prep Time
35 Mins
Chill Time
30 Mins
Cook Time
9 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

fricket2fracket's Review

June 19, 2014
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.