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Flavorful Fish Cakes With Bok Choy and Green Beans Recipe

Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialities.

Fish cakes with bok choy and green beans

Fish cakes with bok choy and green beans

How to Make Perfect Fish Cakes

I love crab cakes. So when I read about fish cakes, I was intrigued by what sort of texture they would have. The flavors are divine. Fish is meatier than crab. The cakes use no breading. Egg and cornstarch hold them together. They are delicate to start. Squeezing excess juice out of the patties helps them stay together. Only plan on turning them once to obtain the ultimate browning while keeping them from falling apart.

Ingredients

  • 1 1/2 pound cod filet, cut into large pieces
  • 7 fresh green beans, thinly sliced on the diagonal
  • 1 bunch green onion, thinly sliced on the diagonal, green tops and white bottoms separated
  • 2 inches ginger, minced, separated into 2 parts
  • 5 cloves garlic, minced, separated into 2 parts
  • 1/4 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons sriracha
  • 1 serrano chili, minced
  • 1/4 cup cilantro, chopped
  • 2 eggs
  • 2 teaspoons cornstarch
  • 1 cup + 1 tablespoon canola oil
  • Salt and pepper, to taste
  • 1 tablespoon sesame oil
  • Drizzle sweet chili sauce
  • 1 head bok choy, chopped and rinsed
  • 2 cups fresh green beans, sliced 2

Instructions

  1. Put the cod into a food processor and puree on low until the large chunks are gone. Add half the ginger, half the garlic, lime zest and juice, fish sauce, sriracha, serrano, cilantro, egg, and cornstarch. Puree until the mixture has mostly come together. Take the lid off the processor, scrape the sides, and pulse until they are well mixed. The fish will retain some structure and not be complete mush.
  2. Pour the fish mixture into a large bowl. Add the bottoms of the green onions and the small sliced green beans. Form each portion into a ball, squeezing out excess moisture. Shape the balls into patties. The patties will be extremely delicate, so be careful when moving them around.
  3. Pour the canola oil into a large fry pan. Heat to medium-high. Gently add the fish patties. Fry for 6 minutes on each side. Remove to a plate lined with paper towels to drain.
  4. Pour the canola oil into a large fry pan. Heat to medium-high. Gently add the fish patties. Fry for 6 minutes on each side. Remove to a plate lined with paper towels to drain.
  5. Heat 1 tablespoon canola oil in a frying pan. Add the remaining ginger and garlic. Stir briskly, then add the bok choy. Turn, then add the green beans. Salt and pepper to taste. Cook, stirring frequently, for 4–8 minutes. Drizzle with sesame oil. Remove from the heat and cover for 5 minutes.
  6. Plate with a layer of bok choy/green beans, then a fish cake, drizzled with sweet chili sauce, and sprinkle with cilantro and green onion tops.
Fish mixture. Note the texture for which you are looking with the fish.

Fish mixture. Note the texture for which you are looking with the fish.

Fish cakes. These patties are much more delicate than hamburger.

Fish cakes. These patties are much more delicate than hamburger.

© 2017 Melissa Holton