Authentic thai fish cake recipe

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High flavors reign in these Asian-Style Fish Cakes that start with your choice of tilapia, cod, or haddock.


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Ingredient Checklist 2 pounds tilapia, cod or haddock ½ teaspoon salt ½ teaspoon ground coriander ¾ teaspoon cayenne 1 1-inch piece fresh ginger, peeled, thinly sliced 2 limes, thinly sliced 2 large egg whites ½ cup water chestnuts, drained và 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
Preheat oven khổng lồ 400ºF. Pat fish dry. Place each fillet on a large piece of heavy-duty foil. Set salt, coriander and 1/2 tsp. Cayenne; sprinkle over fish. đứng đầu with ginger & 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.

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Line a baking sheet with parchment. Mix egg whites, water chestnuts, cilantro, chives, shallots, lime juice, ponzu sauce và remaining 1/4 tsp. Cayenne with fish. Fold in 50% 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.

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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; địa chỉ cửa hàng oil as needed.


268 calories; fat 7g; saturated fat 1g; protein 31g; carbohydrates 19g; fiber 1g; cholesterol 73mg; sodium 360mg.
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These fish cakes were tasty và lasted into the week for us. I vị have to knock off some points for the fact that it was difficult khổng lồ form và hold the shape of the cake. I had lớn leave out the cilantro because my partner dislikes it. I feel that it is needed for a boost of flavor lớn the fish cakes.


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