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

Chef
Rachel Post
In Your Box (serves 2)
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- 1 tsp. Minced Ginger
- 8 oz. Slaw Mix
- 2 Persian Cucumber
- 1 Lime
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- 2 Green Onions
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.
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Nutrition (per serving)
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Calories577
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Carbohydrates27g
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Fat40g
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Protein36g
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Sodium1729mg
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
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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.
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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.
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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.
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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.
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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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