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