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Thai Fish Cakes Using Yellowtail Snapper

We recently caught a bunch of yellowtail snapper and enjoy cooking it different ways, you could use other snapper as well. This a simple but tasty crab cake type of recipe ideally made with chunks of fish that are not too big or thick. Easily served over crisp lettuce with sauteed onion, garlic, sweet pepper and broccoli. Usually put balsamic vinegar on the lettuce and then add on the sauteed veggies and then finally the cooked fish cakes. Enjoy!


1 pound or so fish fillets
medium onion finely chopped
3-4 cloves garlic finely chopped
2 small sweet peppers, chopped
1 jalapeno pepper, seeded and chopped
some broccoli florets
fresh cilantro (3 tbls or so chopped), 2 tbls chopped fresh for salad topping
1 or 2 tbls Thai red curry paste
lime zest and lime juice
several tablespoons peanut oil
salt pepper

Cut fish into chunks and add to food processor. Add a few tablespoons chopped onion reserving some for later, about 3 tbl chopped cliantro, red curry paste, chopped jalapeno, lime zest and juice to the fish. Add salt, process until ground. Remove and form into big ball, begin to separate into smaller balls and flatten into mini fish cakes about 1.5 inches in diameter. Place on plate and cover with plastic wrap for at least 2 hours (I usually overnight them). Heat wok on high until hot, add oil, begin frying rest of chopped onion for a few minutes, then add sweet pepper and broccoli, saute for several minutes coating each piece with the oil, lastly add the garlic for a few minutes. Chop lettuce and prepare in salad bowl or plate, top with balsamic vinegar dressing or your choice. Remove sauteed veggies and portion it accordingly over the lettuce. Begin frying fish cakes a few at a time, turn carefully and fry until evenly browned. Remove and drain on paper towel, add to each salad bowl with fresh cilantro and more lime juice. Season with salt and pepper.
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