Meal Kit
Thai Fish Cakes
with cilantro-lime slaw and Sriracha
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Anchovy, Tilapia), Eggs, Wheat
Chef
Justin Paruszkiewicz
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.
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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!
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Delicicioso! The chopped ginger really gave the dish a fresh taste! Seemed like restaurant quality food! .
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By far our favorite!!! Wish we could get this monthly😋
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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!
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Really easy to make and very tasty. We like spicy food and we liked that we could up the heat.
In Your Box (serves 2)
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12 oz. Tilapia Fillets
- 8 oz. Slaw Mix
- 1 Lime
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1½ oz. Mayonnaise
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½ cup Panko Breadcrumbs
- 1 fl. oz. Sriracha
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½ fl. oz. Fish Sauce
- 2 tsp. Minced Ginger
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Light Chili Powder
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) zPabpgqv
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Calories560
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Carbohydrates31g
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Net Carbs27g
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Fat34g
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Protein39g
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Sodium1600mg
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
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 Prepare the Ingredients
Quarter lime and cut one quarter in half.
Stem and mince cilantro. Mince garlic.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. -
2 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. -
3 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. -
4 Prepare the Fish Cakes
Once tilapia has cooled, lightly pull fillets into shreds. Transfer to mixing bowl with panko mixture and thoroughly combine.
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5 Cook the Fish Cakes
Form mixture into four fish cakes, 3/4" 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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