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Asian Fish Cakes
Source: dLife

Spicy fish cakes with a savory Asian flair.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 187.5
Total Carbs 4.9 g
Dietary Fiber 0.5 g
Sugars 1.3 g
Total Fat 7.8 g
Saturated Fat 1.4 g
Unsaturated Fat 2.4 g
Potassium 429.0 mg
Protein 22.7 g
Sodium 267.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  white fish, scrod
1 each  cooking spray
3 tbsp  minced onion
1 each  egg whites
0 1/4 tsp  salt
2 tsp  cornstarch
2 tbsp  chopped red bell peppers
1 tbsp  red curry paste
4 each  fresh green beans
  1. In food processor or blender, combine raw fish, onions, egg white, curry paste, salt, and cornstarch until well mixed, but not totally smooth.
  2. Stir in green beans and bell peppers.
  3. Dust hands with cornstarch and form mixture into eight cakes.
  4. Lightly coat skillet with cooking spray. Sauté cakes, in two batches, over medium 4 minutes per side, until golden brown and cooked through. Serve immediately.

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