Thai Fish Cakes

Ingredients

  • 1 Lime
  • ¼ oz. Cilantro
  • 1 fl. oz. Sriracha
  • 2 Garlic Cloves
  • 12 oz. Tilapia Fillets 8 oz. Slaw Mix
  • ½ cup Panko Breadcrumbs 1½ oz. Mayonnaise
  • 1 tsp. Light Chili Powder 2 tsp. Chopped Ginger
  • ½ fl. oz. Fish Sauce
  • You Will Need
  • Olive Oil Salt Pepper Cooking Spray
  • 1 Baking Sheet 2 Mixing Bowls 1 Large Non-Stick Pan

Directions

  • Prepare the Ingredients
  • Quarter lime and cut one quarter in half. Stem and mince cilantro.
  • Mince garlic. Pat tilapia fillets dry. Add panko, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 1 Tbsp. Sriracha (reserve remaining for garnish), and a pinch of salt and pepper. Mix together until it forms a slightly sticky mixture.
  • Roast the Fish
  • Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Carefully transfer fish to a plate and let cool 5-10 minutes. While tilapia roasts, prepare slaw.
  • 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), and a pinch of salt and pepper. Set aside, stirring occasionally to marinate evenly.
  • Prepare the Fish Cakes
  • Once tilapia has cooled, lightly pull fillets into shreds. Transfer to mixing bowl with panko mixture and thoroughly combine.
  • Cook the Fish Cakes
  • Form mixture into four fish cakes, ¾” thick. Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Remove from burner. Plate as pictured on front of card, garnishing with remaining Sriracha, remaining cilantro, and a lime wedge. Bon appétit!