Meal Kit

Coconut-Panko Fish Cakes and Lime Aioli

with ginger and cucumber slaw

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 Tbsp. Mayonnaise
  • 2 Green Onions
  • 1 tsp. Minced Ginger
  • Info
    11 oz. Tilapia Fillets
  • Info
    2 Tbsp. Toasted Coconut
  • Info
    0.609 fl. oz. Tamari Soy Sauce
  • 1 Lime
  • 2 Persian Cucumber
  • 8 oz. Slaw Mix
  • Info
    ¼ cup Panko Breadcrumbs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Tilapia

    Pat tilapia dry. Place tilapia on prepared baking sheet. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Transfer tilapia to a mixing bowl. Let cool, at least 10 minutes. While tilapia roasts, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Slaw

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim cucumber, halve lengthwise, then cut into ½” half-moons Halve lime and juice. In another mixing bowl, combine 2 Tbsp. lime juice (reserve remaining for aioli), ginger (to taste), ⅔ the soy sauce (reserve remaining for fish cakes), and 2 tsp olive oil until ginger is combined. Add slaw mix, ¼ tsp. salt, and a pinch of pepper. Massage slaw to coat with dressing. Add cucumber and toss or gently stir to combine. Set aside.

  3. 3

    Make the Fish Cake Batter

    After tilapia has cooled, shred into bite-sized pieces. Add half the mayonnaise (reserve remaining for aioli), panko, coconut, white portions of green onions, remaining soy sauce, ¼ tsp. salt, and a pinch of pepper and thoroughly combine. Form tilapia mixture into four evenly-sized fish cakes, about 3" in diameter.

  4. 4

    Cook the Fish Cakes

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove fish cake and sprinkle both sides with a pinch of salt.

  5. 5

    Make Lime Aioli and Finish Dish

    In another mixing bowl, combine remaining mayonnaise, 2 tsp. lime juice, and a pinch of salt. Plate dish as pictured on front of card, topping slaw with green potions of green onions and fish cakes with lime aioli. Bon appétit!

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