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Golden Asian Fish Cakes with Spicy Slaw

  • Servings: 4

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

slideshow Amazing Seafood Recipes

KEY: Spring, Summer, Frying, Asian, Southeast Asian, Thai, Appetizers/starters, Fast, Healthy, Dinner, Lunch

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Ingredients

slaw
  • 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
  • Salt
fish cakes
  • 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

  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.

Contributed By Published May 2002

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