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.

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.

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.

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.

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!