Thai Fish Cakes with Spicy Peanut(Almond) Sauce

These Fishcakes taste AMAZING!! They are light and fresh and full of flavor. We have used both halibut and link cod. Peanut butter for some is an anti inflammatory or a allergy issue so we have substituted almond butter which is honestly my favorite preparation. I serve this alongside our delicious asian slaw (with a kick!). Enjoy this light and delicious meal!

Spicy Peanut(Almond) Sauce

• 1/3 cup, coconut milk

• 1/2 cup creamy peanut butter or almond butter

• 1 teaspoon finely grated lime zest

• juice of 2 medium limes

• 2 teaspoons gluten free soy sauce(Tamari) or coco aminos

• 2 teaspoons fish sauce

• 3 teaspoons finely minced jalapeño

• 4 teaspoons light brown sugar

Fishcakes

• 1 pound skinless fish fillet either halibut or link cod

• Zest from half a lime

• Juice of 2 limes

• 1 tablespoon thai red curry paste

• 1 teaspoon kosher salt

• 2 diced Thai red chili peppers

• 1 cup loosely packed fresh cilantro

• 1 cup loosely packed fresh basil leaves

• 3 cloves of garlic

• 2 small shallots chopped

• 1 jalapeño(seeded if you want to reduce the spice)

• 1 egg

• 6 tablespoons cornstarch

• 8 green beans trimmed and very thinly sliced crosswise into circles

• Avocado or olive oil, for frying

MAKE THE SPICY PEANUT/ALMOND SAUCE: In a small saucepan, combine the coconut milk, peanut butteror almond, lime zest, lime juice, gluten free soy sauce, fish sauce, chile and brown sugar. Melt, stirring, over medium heath. Remove from the heat, transfer to a serving bowl, and let cool.

MAKE THE FISHCAKES: In a food processor, combine the fish, lime zest, curry paste, salt, cilantro, basil, garlic, shallots, jalapeño, lime juice, egg and cornstarch and pulse until everything is very finely minced but not totally pasty. Pulse until blended (approximately 20 to 25 pulses). Sprinkle in the green beans, and pulse 6 more times to mix in evenly.

Using wet hands, form 3 to 4 tablespoons of the fishcake mixture into a ball and flatten it to about 1/4 -inch thickness. Forms the rest of the cakes this way.

In a large skillet, heat 1/4 inch vegetable oil over medium-high heat until shimmering-hot but not smoking. Working in batches, arrange as many cakes as you can fit comfortably in the skillet and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve the fishcakes with the sauce and garnish with cilantro and lime wedges. Fish cakes pair great with our Asian slaw.