Family Meal: Thai Fish Cakes

with cilantro-lime slaw

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Fish, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

Take your taste buds on an all-expenses-paid vacation to Thailand with our version of buttery, crispy fish cakes. Flaky tilapia is combined with panko breadcrumbs and Asian spices, then pan-fried until tender on the inside and crunchy on the outside. Paired with a tart slaw of lime and cilantro, this healthy dish will satisfy your taste for global flavors.

In Your Box

  • 2 Limes
  • 6 Cilantro Sprigs
  • 4 Garlic Cloves
  • Info
    4 Tilapia Fillets
  • 16 oz. Slaw Mix
  • Info
    1½ cups Panko Breadcrumbs
  • Info
    3 oz. Mayonnaise
  • 2 tsp. Light Chili Powder
  • 4 tsp. Chopped Ginger
  • Info
    1 fl. oz. Fish Sauce
  • 6 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter limes and cut two quarters in half. Stem cilantro and mince leaves. Mince garlic. Rinse tilapia fillets and pat dry.

  • Step 2 - Roast the Fish

    Roast the Fish

    Season both sides of tilapia with ½ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 2 tsp. olive oil, and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and cool 5-10 minutes. Replace foil on baking sheet and prepare with cooking spray. While tilapia roasts, prepare slaw.

  • Step 3 - Prepare the Slaw

    Prepare the Slaw

    In a medium mixing bowl, combine slaw mix, juice of four lime quarters (add additional lime quarters to taste), 2 Tbsp. olive oil, half the cilantro (reserve remaining for fish cakes), ½ tsp. salt, and a pinch of pepper. Mix slaw a few times before serving to marinate evenly.

  • Step 4 - Prepare the Fish Cakes

    Prepare the Fish Cakes

    Once tilapia has cooled, transfer fish to a large mixing bowl and use two forks to lightly shred fillets. Add panko breadcrumbs, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 2 Tbsp. Sriracha (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper to bowl. Mix together until it forms a slightly sticky mixture.

  • Step 5 - Cook the Fish Cakes

    Cook the Fish Cakes

    Form mixture into eight fish cakes ¾" thick. Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan (in batches, if necessary, to avoid crowding pan). Cook until browned, 3-4 minutes per side. Transfer to prepared baking sheet and cook in oven 3-5 minutes until warmed throughout.

  • Step 6 - Plate the Dish

    Plate the Dish

    Add a serving of chilled slaw to plate. Serve two fish cakes against slaw and drizzle with remaining Sriracha for a bit of heat, if desired. Garnish with remaining cilantro (to taste) and lime wedge.