THAI FISH CAKES
Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team
Makes 8 (4-Ounce) Cakes
This is our interpretation of a classic Thai appetizer. Try using a fleshy, white-meat fish like cod or tilapia. These cakes are a bit soft when raw, and so need extra care when handling, but develop a silky smooth texture that allows the intense Thai chili paste, tart lime juice, and cilantro to ring through. Fish sauce (called nam pla), made with salted fermented fish, is a widely used pungent condiment in many Southeast Asian cultures. Serve with Creamy Peanut Sauce or Tikka Salad Dressing.
1 pound cod or other mild firm whitefish fillets, such as tilapia
2 teaspoons Thai red curry paste
2 teaspoons Thai fish sauce
1/8 cup cornstarch
1 large egg
4 teaspoons lime juice
1/2 jalapeno pepper, seeded
2 scallions, minced
1/4 pound green beans, thinly sliced on an angle
1/3 cup chopped fresh cilantro
1/2 cup canola oil
Preheat the oven to 375°F. Place the fish, curry paste, fish sauce, cornstarch, egg, lime juice, and jalapeno in the bowl of a food processor fitted with a metal blade.
Process until well combined. Place the mixture in a bowl. Mix in the scallions, green beans, and cilantro, and combine well until a smooth mixture is formed.
Heat the canola oil in a large nonstick skillet. Using a 4-ounce scoop to measure, shape the paste into 8 (1/2-inch- thick) cakes. Pan-saute each cake for about 2 minutes on each side, or until golden brown. Transfer the cakes to a sheet pan, and place in the center of the oven. Bake for 10 minutes, until the cakes are cooked through.
PER SERVING: Calories 210; Calories From Fat 130; Calories From Saturated Fat 10; Protein 14 G; Carbohydrate 4 G; Total Fat 15 G; Saturated Fat 1.5 G; Cholesterol 60 Mg; Sodium 170mg; 62% Calories From Fat
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