Thai Fish Cakes

sweet Thai chili sauce, avocado lime whip cream

For the Fish Cakes:

1 4 oz. White Fish Filet

3/4 C. Panko Bread Crumbs

1 Egg

1/4 C. Hoisin Sauce

2 Tbsp. Dried Parsley

1 Tbsp. Soy Sauce

2 Tsp. Fresh Lime Juice

1 Tsp. Sriracha Sauce

1/2 C. Canola Oil

Process fish in a food processor to become well chopped. Combine all ingredients, with the exception of the canola oil. Heat oil in large sauce pan over stove to medium heat. Place fish cakes in the hot oil and allow to brown on all sides. Remove from oil and place on paper towel to soak up excess oil before serving. Serve with Thai Chili Sauce and Avocado Whip Cream.

For the Sweet Thai Chili Sauce:

1 C. Water

1 C. Rice Vinegar

1 C. Sugar  + 2 Tbsp.

2 Garlic Cloves, Minced

1 Tbsp. Red Chili Flakes 

1 Tbsp. Soy Sauce

1/2 Tbsp. Worcestershire Sauce

1 1/2 Tbsp. Cornstarch (dissolved in 3 Tbsp. Water)

Place all ingredients, with the exception of the dissolved cornstarch, in a saucepan. Bring to a boil. Reduce heat to medium and let boil for another 5-7 minutes to reduce by almost half. Add the cornstarch and allow to cook for another 3 minutes, or until becoming a thick consistency. 

For the Avocado Lime Whip Cream:

1 Avocado, Sliced & pit removed

1 C. Almond Milk 

1 Tbsp. Fresh Lime Juice

Combine all ingredients. Puree until smooth. Place in isi whipping dispenser. Refrigerate for 1 hour before use.