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Fusion Kitchen
PescatarianGluten-Free Option
Crispy Lime Fish Cakes with Chili Aioli
Thai fish cakes get a Latin lift: charred lime, cotija and a smoky chili aioli for dunking. Crisp outside, pillowy inside — the fusion plate that started the collection.
Serves
4 servings
Cucumber Gimlet
Thai Basil Soda
Categories
Fusion KitchenNutrition per Serving
780
Calories
38g
Protein
44g
Fat
52g
Carbs
6g
Sugar
4g
Fiber
920mg
Sodium
106mg
Chol
Ingredients
For 4 servings
1.5 lb
3 tbsp
2
0.5 cup
0.33 cup
2
0.25 cup
0.5 cup
1 tbsp
1 pinch
Instructions
1
Build the base
Pulse fish, curry paste, lime zest and half the panko in a food processor until just combined — do not over-blend into a paste.
8 min2
Fold and rest
Fold in cotija and scallions by hand, shape into 8 patties, and chill 15 minutes so they hold together in the pan.
15 min3
Fry until golden
Pan-fry in batches over medium-high heat, 3–4 minutes per side, until deeply golden and cooked through.
10 min4
Whisk the aioli
Whisk mayonnaise, chipotle, lime juice and a pinch of salt until smooth. Serve alongside the hot cakes.
3 min