Asian-Style Fish Cakes

Name: Asian-Style Fish Cakes
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 35
Cuisine: Global
Ingredients: 1 teaspoons cayenne; 2 Tbsps chopped chives; 2 larges egg whites; 2 Tbsps chopped fresh cilantro; 1 1-inch piece fresh ginger, peeled, thinly sliced; 1 teaspoons ground coriander; 3 Tbsps lime juice; 2 limes, thinly sliced; 710 milliliters panko; 2 Tbsps ponzu sauce; 1 teaspoons salt; 3 Tbsps chopped shallots; 907 grams tilapia, cod or haddock; 2 Tbsps vegetable oil; 118 milliliters water chestnuts, drained and finely chopped

One portion of this dish contains roughly 6g of protein, 2g of fat, and a total of 57 calories. This recipe serves 35. A mixture of vegetable oil, chives, water chestnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 44 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Preheat oven to 400F. Pat fish dry.

Ingredients you will need

Fish

Equipment you will use

Oven

Place each fillet on a large piece of heavy-duty foil.

Equipment you will use

Aluminum Foil

Mix salt, coriander and 1/2 tsp. cayenne; sprinkle over fish. Top with ginger and limes. Fold foil over fish; seal.

Ingredients you will need

Coriander

Ground Cayenne Pepper

Ginger

Lime

Fish

Salt

Equipment you will use

Aluminum Foil

Place on a baking sheet; roast until fish is cooked through, 12 to 18 minutes.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Remove fish from foil; let cool. Discard limes and ginger; pat fillets dry. Flake fish with a fork.

Ingredients you will need

Ginger

Lime

Fish

Equipment you will use

Aluminum Foil

Line a baking sheet with parchment.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Water Chestnuts

Ponzu Sauce

Egg Whites

Lime Juice

Cilantro

Shallot

Ground Cayenne Pepper

Chives

Panko

Fish

Equipment you will use

Bowl

Place cakes on baking sheet; chill for 30 minutes.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

cayenne 2Tbsps

chopped chives 2larges

egg whites 2Tbsps

chopped fresh cilantro 1

1-inch piece fresh ginger, peeled, thinly sliced 1teaspoons

ground coriander 3Tbsps

lime juice 2

limes, thinly sliced 710milliliters

panko 2Tbsps

ponzu sauce 1teaspoons

salt 3Tbsps

chopped shallots 907grams

tilapia, cod or haddock 2Tbsps

vegetable oil 118milliliters

water chestnuts, drained and finely chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.