- 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
- 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
How to make this recipe
- 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.
- 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.
- 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.
- Set 2 fish cakes on each plate, spoon the slaw on the side and serve.
The formed fish cakes can be refrigerated for 1 day.
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.