Thai Fish Cakes

2018-03-12T02:46:32+00:00March 12th, 2018|Recipes|0 Comments

Author: Woman’s Day Kitchen

Source: https://www.womansday.com/food-recipes/food-drinks/recipes/a9664/thai-fish-cakes-recipe-121109/

Thai Fish Cakes

Yields: 4 Calories Per Serving: 304

Ingredients

  • 4 tbsp. lime juice
  • 1 tbsp. light soy sauce
  • 1 tbsp. sugar
  • 1/4 tsp. red pepper flakes
  • 1/2 medium bell pepper
  • c. packed fresh cilantro
  • 1 clove garlic
  • 1 slice fresh ginger
  • 2 tsp. grated lime zest
  • 2 tsp. sugar
  • 1 1/2 lb. skinned salmon halibut, tilapia or flounder fillets
  • 1 tbsp. vegetable oil

Instructions

  1. Sauce: Stir all ingredients in a small bowl until well blended.
  2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
  3. Shape level 1/4-cupfulls fish mixture into twelve 3-inch patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
  4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

Recipe Notes

Prep Time: 0:20 Total Time: 0:25