All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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 cracker crumbs and Asian spices, then pan-fried until tender on the inside and crunchy on the outside. Paired with a miso slaw, this healthy dish will satisfy your taste for global flavors.
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
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
Customize It Instructions
If using mahi-mahi, follow same instructions as tilapia, cooking until mahi-mahi reaches minimum internal temperature.
Roast the Fish
Pat tilapia dry. Place on prepared baking sheet and drizzle with 1 tsp. olive oil.
Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer tilapia to a mixing bowl and let cool, 5 minutes.
While fish roasts, prepare ingredients.
Prepare the Ingredients
Finely crush crackers.
Make the Fish Cakes
Once tilapia has cooled, lightly shred fillets into small pieces. Add crushed crackers, seasoning blend, mayonnaise, and a pinch of salt and pepper to bowl and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir until slightly sticky mixture forms. Form into four evenly-sized fish cakes, about 4" in diameter. Refrigerate until cakes are firmer, 5-10 minutes.
While fish cakes refrigerate, make slaw.
Mix the Slaw
In another mixing bowl, combine slaw mix and miso dressing. Set aside.
[AFTER PARTY NOTES: re-test with diff dressing potentially]
Cook Fish Cakes and Finish Dish
Remove fish cakes from refrigerator. Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Be gentle when flipping cakes.
Remove from burner.
Plate dish as pictured on front of card, serving fish cakes with sweet chili sauce (to taste). Bon appétit!
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