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