This recipe works well with any type of flaky fish, such as mackerel or halibut. If you like, you can mix in a teaspoon of your favorite Thai red curry paste for a more intense flavor, although with the kefir lime leaf and other seasonings it may not be required. These fish cakes are so tasty I doubt you’ll have any leftovers, which is a good thing as fish tastes better eaten on the day it’s prepared. If you have leftover vinaigrette, store it in a glass jar in the fridge for up to a week.
Add all the ingredients to a high-speed food processor except for the flour, green onions, and kefir lime leaves, and blitz for up to 20 seconds.
Scrape down the sides of the food processor and transfer the fish mixture to a medium size bowl.
Add flour, green onions, and the kefir lime leaf to the mixture and stir until well combined.
Use an ice cream scoop or your hands to roll the mixture into golf size balls.
Place the fish cakes on parchment paper and bake at 375 degrees F for 12 minutes or until firm.
Drizzle vinaigrette over the fish balls and serve with kimchi and rice or a green salad.
Mai Tai Vinaigrette Directions:
In a small bowl or cup, whisk together olive oil, orange juice, lime juice, dijon mustard, apple cider vinegar, pepper salt, wild ramp, onions or shallots, mint leaves, and your choice of sweetener.
