Lemongrass Peanut Baked Fish Cakes

Intro

These fish cakes stay light by using just enough binder to hold them together and just enough lemongrass peanut sauce to season the mixture without making it dense. Baking them on a hot tray gives the bottoms color while keeping the centers moist and tender.

Ingredients

• For the fish cakes: 1 lb firm white fish such as cod or snapper, finely chopped, 1 egg, 1/3 cup panko, 2 scallions finely sliced, 1 tbsp ginger finely grated, 2 tbsp lemongrass-peanut, 1 tsp fish sauce
• For the tray: 1 1/2 tbsp neutral oil
• To finish: extra lemongrass-peanut for drizzling, cilantro, lime wedges

Instructions

1. In a bowl, combine the chopped fish, egg, panko, scallions, ginger, lemongrass peanut sauce, and fish sauce. Mix just until the mixture starts to hold together. You want visible pieces of fish rather than a fully mashed paste; that is what gives the cakes a lighter bite.
2. Set the mixture aside for 10 minutes so the panko can hydrate and firm things up slightly. Meanwhile, spread the oil on a sheet pan and place it in a 425°F oven for a few minutes to heat through.
3. Form the fish mixture into small patties and place them on the hot tray. Bake for 8 minutes, then turn carefully and bake another 5 to 7 minutes until the bottoms are browned and the centers feel just set.
4. Finish with a light drizzle of extra lemongrass peanut sauce, cilantro, and lime. Serve hot while the edges still have a little crispness from the tray.

Why This Works

Using chopped fish instead of a fine purée keeps the texture delicate, and preheating the oiled tray helps the cakes color quickly before the interior has a chance to dry out.