Asian Fish Cakes With Sweet Chile Dipping Sauce
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 lbs cod fish fillets, cut into 1-inch pieces
- 2 large eggs
- 1⁄2 cup panko breadcrumbs, plus 1 cup for dredging
- 1⁄4 cup finely chopped fresh cilantro
- 4 green onions, white and tender green parts only, thinly sliced
- 2 tablespoons peeled and grated fresh ginger
- 1 tablespoon lime zest
- 2 garlic cloves, minced
- 1⁄2 teaspoon fish sauce
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- canola oil (for frying)
-
Sweet Chile Dipping Sauce
- 1 cup mayonnaise
- 2 tablespoons thai sweet chili sauce
- 2 garlic cloves, minced
- 2 tablespoons peeled and grated fresh ginger
- 1⁄2 teaspoon kosher salt
directions
- Make the Dipping Sauce: In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.
- Make the Fish Cakes: Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fish will turn into a paste. Transfer to a large bowl and add the eggs, the 1/2 cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.
- In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.
- Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches in diameter and 1 inch thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.
- Line a rimmed baking sheet with paper towels. Pour oil to a depth of 1/2 inch into the frying pan and heat until hot and shimmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch apart, and fry, turning once, until golden brown and crispy, 2–3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.
- Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.
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