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Take your taste buds on an all-expenses-paid vacation to Thailand with our version of rich, 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.
Great recipe. My husband even enjoyed this one with the spice! The lime cilantro slaw was unlike any slaw I've ever eaten and cut the heat very well. I always thought fish cakes, crab cakes, etc. would be a lot of work and hard to cook, but I was way wrong instructions made it a breeze!
Delicicioso! The chopped ginger really gave the dish a fresh taste! Seemed like restaurant quality food!
By far our favorite!!! Wish we could get this monthly😋
A-MAZ-ING! So much fun to make, and the flavors were fantastic. We're wanting to make this recipe again for guests this summer!
Really easy to make and very tasty. We like spicy food and we liked that we could up the heat.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Quarter lime and cut one quarter in half.
Stem and mince cilantro.
Pat tilapia fillets dry.
Add panko, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 1 Tbsp. Sriracha (reserve remaining for garnish), and a pinch of salt and pepper. Mix together until it forms a slightly sticky mixture.
Roast the Fish
Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil.
Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Carefully transfer fish to a plate and let cool 5-10 minutes.
While tilapia roasts, prepare slaw.
Prepare the Slaw
In a mixing bowl, combine slaw mix, juice of two lime quarters (add additional lime quarter to taste), 1 Tbsp. olive oil, half the cilantro (reserve remaining for fish cakes), and a pinch of salt and pepper.
Set aside, stirring occasionally to marinate evenly.
Prepare the Fish Cakes
Once tilapia has cooled, lightly pull fillets into shreds. Transfer to mixing bowl with panko mixture and thoroughly combine.
Cook the Fish Cakes
Form mixture into four fish cakes, ¾" thick.
Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side.
Remove from burner.
Plate as pictured on front of card, garnishing with remaining Sriracha, remaining cilantro, and a lime wedge. Bon appétit!
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