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Fish Cakes

These fast and easy fish cake patties are great with steamed rice and bok choy. Crispy on the outside, tender in the inside.

Prep
Cook
Serves 4people
Ingredients
1
/2 lb. Monkfish fillet cut into 1-in. pieces
1
/4 c. Cilantro leaves
1
ea. Egg, lightly beaten
1
tbsp Cornstarch
1
ea. Stalk of lemongrass, tender inner bulb only
2
tsp Asian fish sauce
T.T. Salt and pepper, to taste
3
tbsp Vegetable oil
Directions
1.
In a food processor, combine the monkfish with the cilantro, egg, cornstarch, lemongrass and fish sauce and pulse until smooth; season with salt and pepper. Using moist hands, pat the mixture into 8 cakes.
2.
In a medium nonstick skillet, heat the oil until shimmering. Add the fish cakes and cook over moderately high heat until golden brown, about 7 minutes per side; transfer to paper towels to drain.
3.
Set 2 fish cakes on each plate, spoon the slaw on the side and serve.

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