Saturday, June 25, 2016

thai fish cakes with cilantro-lime slaw

The flavor of these is SO ON POINT. Super yummy, and with the coleslaw, it filled me up very well.  From Home Chef.

Thai Fish Cakes with cilantro-lime slaw

1 Lime
3 Cilantro Sprigs (more would have been nice)
2 Garlic Cloves
2 Tilapia Fillets
8 oz. Slaw Mix (cabbage green and purple, carrots)
⅔ Cup Panko Breadcrumbs
1⅞ oz. Mayonnaise
1 tsp. Dark Chili Powder
2 tsp. Chopped Ginger
1 Tbsp. Fish Sauce
1 ½ oz. Sriracha

Prepare the Ingredients
Quarter lime and cut one quarter in half. Stem cilantro and finely chop. Mince garlic. Rinse tilapia and pat dry.

Roast the Fish
Season both sides of tilapia with ½ tsp.salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and place on middle rack of oven. Roast 12-15 minutes, or until fish reaches a minimum internal temperature of 145 degrees. Remove from oven, carefully transfer to a plate, and allow to cool for 5-10 minutes.

Prepare the Slaw
In a mixing bowl, combine slaw mix, juice of two lime quarters (add additional lime quarter to taste), 1 Tbsp. olive oil, half the cilantro (reserve remaining for fish cakes), ¼ tsp. salt, and a pinch of pepper. Refrigerate before serving. Mix slaw a few times throughout refrigeration to marinate evenly

Prepare the Fish Cakes
Once tilapia has cooled, transfer fish to a mixing bowl and use two forks to lightly pull fillets into shreds. Add panko breadcrumbs, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 1 Tbsp. Sriracha (to taste), and a pinch of salt and pepper to bowl with fish. Using hands or a spoon, mix together until combined and able to be formed into cakes.

Cook the Fish Cakes

Form mixture into four evenly-sized fish cakes. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan (in batches, if necessary, to avoid crowding pan). Cook 3-4 minutes per side, or until browned and warm throughout. Remove cakes from heat and set aside.

Plate the Dish
Add a serving of chilled slaw to plate. Place two fish cakes against slaw and drizzle with remaining Sriracha for a bit of heat, if desired. Garnish with remaining cilantro and lime wedge.

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