Chef Inspired

Antoni Porowski’s Thai Inspired Fish Cakes

Serves: 4

Emmy-winning food expert Antoni Porowski’s delicious take on Thai fish cakes take your tastebuds on a first-class journey right from your dinner table.


Gorton's seafood

Gorton's Crunchy Breaded Fish Fillets

For fish cakes:

1 bag of Crunchy Breaded Fish Fillets, thawed for 30 min and roughly chopped

3 Tbsp red curry paste

2 Tbsp chopped cilantro

1 Tbsp fish sauce

Juice of one lime (about 2 Tbsp)

1 large egg

1/2 cup thinly sliced green beans (about 9)

1/2 cup vegetable oil for frying fish cakes

Coconut rice:

1 cup coconut milk

1 cup water

1 Tbsp salted butter

1 cup jasmine rice

Sweet chili dipping sauce:

1/2 cup sweet chili sauce (available in most grocery stores and asian markets)

1 cup seeded, diced cucumber

1/2 cup shredded carrot

2 Tbsp chopped cilantro

2 Tbsp chopped almond

Juice of one lime (about 2 Tbsp)

Pinch of salt


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.


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