Ingredients with Measurements:
- 1 lb. white fish fillets, skinned and deboned
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tbsp. soy sauce
- 1 tbsp. sriracha sauce
- 1 egg, beaten
- 1/4 cup vegetable oil
- Salt and pepper to taste
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1 lime, juiced
- Salt and pepper to taste
Special Equipment Needed:
- Food processor
- Large skillet
Step-by-Step Instructions:
1. In a food processor, pulse the fish fillets until finely chopped.
2. In a large mixing bowl, combine the chopped fish, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, sriracha sauce, beaten egg, salt, and pepper. Mix well.
3. Form the mixture into 8 patties.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the fish cakes to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through.
6. While the fish cakes are cooking, prepare the avocado salsa. In a medium mixing bowl, combine the diced avocados, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper. Mix well.
7. Serve the hot fish cakes with the avocado salsa on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat for cooking the fish cakes
Serving size:
- 4 servings (2 fish cakes per serving)
Nutritional information:
- Calories per serving: 420
- Total fat: 28g
- Saturated fat: 4g
- Cholesterol: 85mg
- Sodium: 640mg
- Total carbohydrates: 22g
- Dietary fiber: 8g
- Sugars: 3g
- Protein: 23g
Substitutions for ingredients:
- Any white fish can be used instead of the suggested white fish fillets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red pepper flakes can be used instead of sriracha sauce.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add diced red bell pepper to the fish cake mixture for extra crunch and flavor.
- Use a different type of salsa, such as mango or pineapple, instead of avocado salsa.
Tips and Tricks:
- Be sure to pulse the fish fillets in the food processor until they are finely chopped but not pureed.
- Use a non-stick skillet to prevent the fish cakes from sticking.
- Serve with a side of rice or quinoa for a complete meal.
Storage Instructions:
- Store leftover fish cakes and avocado salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fish cakes in a skillet over medium heat for 2-3 minutes on each side or until heated through.
- Serve the avocado salsa cold.
Presentation Ideas:
- Serve the fish cakes on a bed of lettuce or mixed greens for a colorful presentation.
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Rice or quinoa
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting Advice:
- If the fish cakes are falling apart in the skillet, add more breadcrumbs to the mixture to help bind it together.
Food Safety Advice:
- Be sure to cook the fish cakes to an internal temperature of 145°F to ensure they are fully cooked and safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food History:
- Fish cakes are a popular dish in many cultures, including Scandinavian, British, and Asian cuisines.
Flavor Profiles:
- The fish cakes are spicy and savory, with a crispy exterior and tender interior. The avocado salsa adds a creamy and refreshing contrast.
Serving Suggestions:
- Serve as an appetizer or main dish for a casual dinner party or family meal.
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