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- 2 cups white fish, coarsely chopped (500 mL)
- 4 green onions (4)
- 1 1/2 tsp jalapeno pepper, finely chopped (7 mL)
- 1/2 red pepper, finely chopped (1/2)
- 2 Tbsp finely chopped basil (30 mL)
- 2 Tbsp finely chopped cilantro (30 mL)
- 1 Tbsp finely chopped mint (15 mL)
- 1 egg, lightly beaten (1)
- 1 Tbsp canola oil (15 mL)
- 1 Tbsp fish sauce (15 mL)
- 2 cups Panko (Japanese breadcrumbs) (500 mL)
- 1 cup canola oil for frying (250 mL)
- 1/3 cup sweet chili sauce (75 mL)
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- In a large bowl, combine white fish, green onion, peppers, basil, cilantro and mint. Gently mix together.
- Add egg, canola oil and fish sauce. Stir to combine. Add panko breadcrumbs and blend together. Let sit for 5 minutes. Make into 8 cakes by gently pressing mixture together with your hands.
- In a saucepan, heat canola oil over medium high heat. Add cakes; fry for 6 minutes on each side or until golden brown or until fish is cooked through. Serve with sweet chili sauce.
Tips for frying:
Canola oil’s optimal deep-frying temperature is 375°F (190°C). Preheat oil to about 15°F (10°C) higher than its optimal deep-frying temperature to ensure that oil remains at optimal frying temperature when you place food in oil. Canola oil has a high smoke point of 475°F (240°C).
Thai White Fish Cakes
If you enjoy Thai food, you’ll love these fish cakes. Can be served alone as appetizers at parties or as a meal topped on mixed greens. White fish is best for fish cakes. These are fried gently in canola oil and go well with a side of sweet chili sauce.
- Makes
- 8
Nutritional Analysis
- Servings
- 8
- Calories
- 190
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Cholesterol
- 35 mg
- Sodium
- 560 mg
- Carbohydrates
- 20 g
- Fiber
- 1 g
- Sugars
- 4 g
- Protein
- 8 g
- Potassium
- 184 mg
- Serving Size
- 1 fish cake
- Servings
- 8
- Calories
- 240
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Cholesterol
- 60 mg
- Sodium
- 300 mg
- Carbohydrates
- 28 g
- Fiber
- less than 1 g
- Protein
- 15 g
