Asian-Style Fish Cakes Recipe

Name: Asian-Style Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tilapia, cod or haddock; 1/2 teaspoon salt; 1/2 teaspoon ground coriander; 3/4 teaspoon cayenne; 1 1-inch piece fresh ginger, peeled, thinly sliced; 2 limes, thinly sliced; 2 large egg whites; 1/2 cup water chestnuts, drained and finely chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped chives; 3 tablespoons chopped shallots; 3 tablespoons lime juice; 2 tablespoons ponzu sauce; 3 cups panko; 2 tablespoons vegetable oil

Servings: persons

2 pounds tilapia, cod or haddock
1/2 teaspoon salt
1/2 teaspoon ground coriander
3/4 teaspoon cayenne
1 1-inch piece fresh ginger, peeled, thinly sliced
2 limes, thinly sliced
2 large egg whites
1/2 cup water chestnuts, drained and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped chives
3 tablespoons chopped shallots
3 tablespoons lime juice
2 tablespoons ponzu sauce
3 cups panko
2 tablespoons vegetable oil

1
Preheat oven to 400u00b0F. 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.
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.
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.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds tilapia, cod or haddock, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 3/4 teaspoon cayenne, and more.

Yes, Asian-Style Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian-Style Fish Cakes

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