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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By
TIna L.
