Cod Cakes With Asian Inspired Salad
By: Kitch-N-Chik
Published: Wednesday, May 11, 2011 - 11:08am

Ingredients




1 pound fresh Cod fillets
3 tablespoons Fish sauce, divided (most are wheat free, please check!)
1 tablespoon Soy sauce (La Choy brand is wheat free)
2 cloves Garlic, minced
1 teaspoon fresh Ginger, grated
1 Jalapeno pepper, seeded and diced
1/4 cup shredded Coconut
1/4 cup Cilantro, chopped
2 tablespoons Olive oil
1/2 cup Sweet Thai chili sauce
1 cup Iceberg Lettuce, finely shredded
1 cup Cabbage, finely shredded
1/2 cucumber, sliced paper thin (use a vegetable peeler!)
juice of a fresh lime
2 tablespoons Brown Sugar

Preparation

1 Cut cod into smaller chunks. In a food processor, blend cod, 1 1/2 Tablespoons fish sauce and soy sauce until smooth. 2 Place in a large bowl with the garlic, pepper, coconut and cilantro. Combine ingredients by hand and then shape into four cakes, 1/2 inch thick. Set aside. 3 In a medium bowl, combine shredded lettuce, cabbage and cucumber. Set aside. 4 In a small bowl, combine  1 1/2 Tablespoons fish sauce, brown sugar and lime juice.  Stir until sugar dissolves. Set aside. 5 On medium heat, cook the burgers in olive oil for 10 minutes or until done, turning midway through. 6 Meanwhile, warm the Sweet Thai chili sauce in the microwave for about 30 seconds. 7 Pour the fish sauce, sugar and lime juice mixture over the  lettuce mixture and toss until well coated. 8 To serve: Place a bed of salad on a plate, put the cod cake on top of it and spoon chili sauce over the top.

About


These are great for those who don't like a strong fish flavor!
See notations to make this gluten free.