Thai Fish Cakes

with cilantro-lime slaw and Sriracha

$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 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.

In Your Box (serves 2)

  • 1 Lime
  • ¼ oz. Cilantro
  • 1 fl. oz. Sriracha
  • 2 Garlic Cloves
  • Info
    2 Tilapia Fillets
  • 8 oz. Slaw Mix
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Mayonnaise
  • 1 tsp. Light Chili Powder
  • 2 tsp. Chopped Ginger
  • Info
    ½ fl. oz. Fish Sauce
  • 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 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.

  • Step 2 - Roast the Fish

    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.

  • Step 3 - Prepare the 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.

  • Step 4 - Prepare the Fish Cakes

    Prepare the Fish Cakes

    Once tilapia has cooled, lightly pull fillets into shreds. Transfer to mixing bowl with panko mixture and thoroughly combine.

  • Step 5 - Cook the Fish Cakes

    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 appĂ©tit!