Meal Kit
Thai-Style Fish Cakes
with sesame slaw and sweet chili sauce
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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 creamy sesame slaw, this healthy dish will satisfy your taste for global flavors.
In Your Box (serves 2)
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11 oz. Tilapia Fillets
- 8 oz. Slaw Mix
- 1 Persian Cucumber
- 1½ fl. oz. Sweet Chili Sauce
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1½ fl. oz. Creamy Roasted Sesame Dressing
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1.26 oz. Mayonnaise
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4 Saltine Crackers
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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) QPG6kL3E
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Calories620
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Carbohydrates35g
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Net Carbs30g
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Fat34g
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Protein43g
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Sodium1620mg
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 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.Carefully remove from oven. Transfer tilapia to a mixing bowl and let cool, 5 minutes.While fish roasts, continue recipe. -
2 Prepare the Ingredients
Finely crush crackers.
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3 Make the Fish Cakes
Once tilapia has cooled, lightly shred fillets into small pieces. Add crushed crackers, Asian garlic, ginger & chile seasoning (to taste), mayonnaise, and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir until a 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 firm, continue recipe. -
4 Make the Slaw
Trim cucumber, halve lengthwise, and thinly slice on an angle.
Mince cilantro (no need to stem).In another mixing bowl, combine slaw mix, cucumbers, half the cilantro (reserve remaining for garnish), dressing, and 1/4 tsp. salt. Set aside. -
5 Cook Fish Cakes and Finish Dish
Remove fish cakes from refrigerator. Place a large non-stick pan over medium heat and add 21/2 tsp. 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 and garnishing with remaining cilantro. Bon appétit!
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