While most agree that fish is a healthy food to be eating often, there is still a lot of confusion and concern about the safety of fish.

Whether it is concerns about mercury, PCBs, dioxin, radioactive leaks in Japan, over-fishing, or questionable fishing practices, picking seafood can make your head spin.

My personal strategy is to periodically research information on picking safe fish, but also to vary the type of fish I eat.  Picking one type of fish and eating it over and over again could be risky if you were to pick one that is high in contaminants.

One thing I like about this Thai Fish Cake recipe is that you can use a wide variety of fish to make this.  This recipes works well with white fish the best, so trying a tilapia, haddock, pollock, scrod, or even barramundi could be a way to make the same recipe with a wide variety of fish.

Ingredients

• 1 pound cod
• 1/2 cup diced Vidalia onion
• 2 T tamari
• 2 tsp minced fresh ginger
• 1 T mirin
• 1 tsp minced fresh cilantro
• 1/4 tsp ground black pepper
• 2 tsp minced fresh garlic
• 2 T fresh lime juice
• 2 whole eggs
• 1/2 cup panko
• 1/4 cup crushed corn flakes
• 2 T oil

Instructions

1. Pre-heat oven to 400 degrees and prepare a sheet pan with cooking spray
2. Combine first 10 ingredients in a food processor and pulse until chopped, but do not over process or puree
3. Combine the panko and crushed corn flakes, then add about 3/4 of this to the fish to get mixture to bind.
4. Form into even sized patties (approximately 3/4 cup of mixture/patty) and dredge in remaining panko-cornflake combo.
5. Heat a pan over medium heat, once warm add the oil and sear both sides of the fish cakes.
6. Transfer fish cakes to prepared sheet pan and bake for about 25 minutes until warmed through.
7. Serve hot and enjoy