Golden Asian Fish Cakes with Spicy Slaw Recipe

Name: Golden Asian Fish Cakes with Spicy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots; 1 medium sweet apple, such as Gala or Red Delicious; 2 heads baby bok choy (1 pound), very thinly sliced crosswise; 1/4 cup fresh lime juice; 2 tablespoons chopped basil; 1 tablespoon very finely chopped shallots; 1 tablespoon sugar; 1 teaspoon hot chili sauce; Salt; 1/2 pound monkfish fillet, cut into 1-inch pieces; 1/4 cup cilantro leaves; 1 egg, lightly beaten; 1 tablespoon cornstarch; 1 stalk of fresh lemongrass, tender inner bulb only, chopped; 2 teaspoons Asian fish sauce; Salt and freshly ground pepper; 3 tablespoons vegetable oil

Servings: persons

2 medium carrots
1 medium sweet apple, such as Gala or Red Delicious
2 heads baby bok choy (1 pound), very thinly sliced crosswise
1/4 cup fresh lime juice
2 tablespoons chopped basil
1 tablespoon very finely chopped shallots
1 tablespoon sugar
1 teaspoon hot chili sauce
Salt
1/2 pound monkfish fillet, cut into 1-inch pieces
1/4 cup cilantro leaves
1 egg, lightly beaten
1 tablespoon cornstarch
1 stalk of fresh lemongrass, tender inner bulb only, chopped
2 teaspoons Asian fish sauce
Salt and freshly ground pepper
3 tablespoons vegetable oil

1
In a food processor fitted with a julienne disk, julienne the carrots and apple; transfer to a medium bowl.
2
Stir in the bok choy, lime juice, basil, shallots, sugar and chili sauce, season with salt and toss well.
3
In a food processor, combine the monkfish with the cilantro, egg, cornstarch, lemongrass and fish sauce and pulse until smooth; season with salt and pepper.
4
Using moist hands, pat the mixture into 8 cakes.
5
In a medium nonstick skillet, heat the oil until shimmering.
6
Add the fish cakes and cook over moderately high heat until golden brown, about 7 minutes per side; transfer to paper towels to drain.
7
Set 2 fish cakes on each plate, spoon the slaw on the side and serve.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 medium carrots, 1 medium sweet apple, such as Gala or Red Delicious, 2 heads baby bok choy (1 pound), very thinly sliced crosswise, 1/4 cup fresh lime juice, and more.

Yes, Golden Asian Fish Cakes with Spicy Slaw 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.

That's it — enjoy your meal!

Golden Asian Fish Cakes with Spicy Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions