Active Time
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Total Time
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Yield
Serves : 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 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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