Mai Tai Fish Cakes

2 comments

By Esther Boateng

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.

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2 comments


  • ellie

    THANK YOU for the recipe! Looks delicious!


  • Carolyne Mas

    Sounds fantastic!


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