Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Lunch
Entree
Ingredients
2 lb Salmon, cod, or hake
3/4 t Salt
1/2 Small jalapeno, seeds and ribs removed, finely diced
2 t Lime zest
1 1/2 t Fish sauce
1 t Thinly sliced scallions, white and light green parts only
2 t Chopped cilantro
1 t Grated fresh ginger
2 t Finely chopped garlic
1 Egg
2 1/4 cups Panko, 1/4 for cup fish mix, and 2 cups for breading
1/2 cup Canola oil
Sweet Chili Tartar Sauce:
1 cup Mayonnaise
2 t Thai sweet chili sauce
1 t Finely chopped garlic
2 t Grated fresh ginger
1/4 t Salt
2 t Chopped cilantro
Preparation
Check fish for bones and scales, then rough chop into 2-3 inch pieces. Place 1/2 of the fish in food processor and pulse several times until chunky. Do not puree. Place into a mixing bowl. Repeat process with remaining fish. Combine chopped fish, salt, jalapeno, lime zest, fish sauce, scallions, cilantro, egg, and bread crumbs. Do not over mix. Test a small cake to check for seasoning and adjust as necessary. Form each into 2 oz cakes. Coat with bread crumbs, shaking off any excess.
Heat canola oil over medium heat in a nonstick skillet. When oil is hot, cook fish cakes about 4-5 minutes per side, or until crispy and golden brown. Transfer the cooked cakes to a plate with paper towels to drain. Serve warm with Sweet Chili Tartar Sauce.
Cook's Notes
Nutrition Information