Fish cakes with coconut and coriander

Preparation info
  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

This is a truly flexible recipe—the fish cake mixture can be either steamed (as shown in the photo on left) or dropped by the spoonful into hot oil and pan-fried. The cakes partner well with watercress sauce or, if you prefer, Red Bell Pepper Sauce.


  • 10 oz (300 g) white fish fillets (snapper, seabass, halibut, sole)
  • ¼ cup (60</


  1. Make the Watercress Sauce by bringing the water and salt to a boil. Blanch the watercress for about 3 minutes. Remove from the heat and plunge into the ice water to stop further cooking. Strain and squeeze the blanched watercress to remove excess liquid. Purée the watercress, 2 tablespoons of the chicken stock and yuzu juice into a smooth paste in a blender. Trans