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Golden Asian Fish Cakes with Spicy Slaw

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Monkfish works well here, but any firm, white fish can be used.


  1. 2 medium carrots
  2. 1 medium sweet apple, such as Gala or Red Delicious
  3. 2 heads baby bok choy (1 pound), very thinly sliced crosswise
  4. 1/4 cup fresh lime juice
  5. 2 tablespoons chopped basil
  6. 1 tablespoon very finely chopped shallots
  7. 1 tablespoon sugar
  8. 1 teaspoon hot chili sauce
  9. Salt

Fish cakes

  1. 1/2 pound monkfish fillet, cut into 1-inch pieces
  2. 1/4 cup cilantro leaves
  3. 1 egg, lightly beaten
  4. 1 tablespoon cornstarch
  5. 1 stalk of fresh lemongrass, tender inner bulb only, chopped
  6. 2 teaspoons Asian fish sauce
  7. Salt and freshly ground pepper
  8. 3 tablespoons vegetable oil
  1. In a food processor fitted with a julienne disk, julienne the carrots and apple; transfer to a medium bowl. Stir in the bok choy, lime juice, basil, shallots, sugar and chili sauce, season with salt and toss well.
  2. 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. Using moist hands, pat the mixture into 8 cakes.
  3. In a medium nonstick skillet, heat the oil until shimmering. Add the fish cakes and cook over moderately high heat until golden brown, about 7 minutes per side; transfer to paper towels to drain.
  4. Set 2 fish cakes on each plate, spoon the slaw on the side and serve.
Make Ahead The formed fish cakes can be refrigerated for 1 day.

Suggested Pairing

Go for a light-style Sauvignon Blanc with vibrant notes of lemongrass, apples and lime. Try a Macari from the North Fork of Long Island or a Hogue Fumé Blanc from Washington State.

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