Asian Fish Cakes with Sweet Chile Dipping Sauce

These toothsome but light, zesty cakes are a great way to get everyone to like fish. You can vary the ingredient amounts in the sauce to your taste; try adjusting the garlic or ginger to bring out different flavors. Susie’s Tip: These cakes freeze beautifully for up to 2 months, so make a bunch ahead of time and have them on hand for a play date that goes into dinnertime.

Courtesy of The Supper Club: Kid-Friendly Meals the Whole Family Will Love

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Ingredients

2 pounds cod fillets, cut in 1-inch		2 cloves garlic, minced
2 large eggs		1/2 teaspoon kosher salt
1 1/2 cups panko bread crumbs		1 teaspoon freshly ground pepper
1/4 cup finely chopped cilantro		Canola oil for frying
4 green onions, white and tender green parts only, thinly sliced		Sweet Chile Dipping Sauce for serving
2 tablespoons peeled and grated fresh ginger		1/2 teaspoon fish sauce
1 tablespoon lime zest

directions

Total:

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1
Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fill will turn into a paste.
2
Transfer to a large bowl and add the eggs, the ½ cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.
3
In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.
4
Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches (5 cm) in diameter and 1 inch (25 cm) thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.
5
Line a rimmed baking sheet with paper towels. Pour oil to a depth of ½ inch (12 mm) into the frying pan and heat until hot and simmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch (2.5 cm) apart, and fry, turning once, until golden brown and crispy, 2-3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.
6
Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.

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Asian Fish Cakes with Sweet Chile Dipping Sauce

Ingredients

directions