We've spanned the globe in our fish cake journeys, from exotic Thailand, to the culinary kings on the Mediterranean, to the rocky shores of New England, right here in the US of A. Now we move to the island of Jamaica, a culinary powerhouse in the Caribbean. Their famous jerk sauce is highlighted here, that captivating blend of smoky and sweet, which elevates these fish cakes to an entirely different level of flavor. No doubt, we'll continue our Fish Cake World Tour, but so far, Jamaica may be our favorite stop.
Peel, trim, and cut carrot into ¼" slices on an angle.
Mince cilantro (no need to stem).
Pat tilapia dry.
Roast the Carrot
Place carrot and coconut on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into carrot.
Spread into a single layer. Roast in hot oven until tender, 15-18 minutes. Keep an eye on the coconut; if it gets too dark, remove from oven and scrape off.
Sprinkle roasted carrot with cilantro.
While carrot roast, cook tilapia.
Cook the Tilapia
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer tilapia to a mixing bowl and let cool at least 5 minutes.
Reserve pan; no need to wipe clean.
Form the Cakes
To bowl with fish, add panko, mayonnaise, ginger, ¼ tsp. salt, and a pinch of pepper and thoroughly combine.
Form fish mixture into four cakes, 4" in diameter.
Cook the Cakes
Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil. Add fish cakes to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, spooning jerk sauce on fish cakes. Bon appétit!