Step 1

Open bag of Crunchy Breaded Fillets and let thaw for 30 minutes.

Step 2

In a large mixing bowl add all fish cake ingredients and mix together until a patty could easily be formed. Let rest while you make coconut rice and dipping sauce.

Step 3

Heat 1/2 cup vegetable oil in a large, nonstick skillet on medium high until starting to sizzle. Take 1/4 cup of the fish cake mixture and form it into a patty roughly 1/2 inch thick. Add cakes to the hot oil four at a time. Cook for approx. 3 minutes per side until golden brown and crispy. Remove from pan and let rest while repeating this step to complete the final four.

Step 4

To make coconut rice, in a medium saucepan, add coconut milk, water and butter and bring to a boil over medium high heat. Add rice, bring back to a boil, stir and cover. Reduce heat to low and cook for 15 minutes without removing lid. At 15-minute mark, turn off heat, remove lid, stir rice, cover and let rest for 5 more minutes. Remove lid and fluff with a fork.

Step 5

For sweet chili dipping sauce, in a medium nonreactive bowl, mix all ingredients together and set to the side for serving.

Step 6

To serve, divide rice between four plates, top with two fish cakes and top with sweet chili dipping sauce.

Cook fish cakes to an internal temperature of 165°F or higher.