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Nutrition Facts
Serving Size 125 g
(Approx. 12 Servings)
Amount Per Serving
Calories 220 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 450 mg 19%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 15 g
Vitamin A 15% Iron 2%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Thai Halibut Fish Cakes

Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 h 10 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 egg yolks
3 Tbsp mayonnaise
1 Tbsp Dijon mustard
2 Oz green curry paste
1 Tsp toasted sesame oil
1/3 cup(s) green onions, very finely chopped
1/4 cup(s) fresh cilantro, finely chopped
1/2 cup(s) roasted red peppers, finely diced
2 Lb halibut
8 Oz kettle cooked potato chips, finely crushed
3/4 cup(s) grapeseed oil, for frying
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Instructions

1
In a large bowl whisk together egg yolks, mayonnaise, mustard, green curry paste and sesame oil. Stir in green onions, cilantro and red bell peppers.
2
Chop 2/3 of halibut into 1/4 inch cubes. Set aside.
3
Place remaining 1/3 of fish into a food processor and pulse until it becomes a paste. Add pureed fish to mayonnaise mixture and stir to combine.
4
Add cubed fish and 1 cup of crushed kettle chips to fish mixture and toss gently to mix thoroughly. Reserve remaining potato chip crumbs for coating outside of fish cakes.
5
Using a 2 1/2 inch ring mold, place about 1 tablespoon of remaining crumbs in mold then add about 1/3 cup of halibut mixture over crumbs. Add more potato chip crumbs on top and press down firmly. Push fish cake out of ring mold onto a plate or baking sheet.
6
Repeat until all the halibut has been formed into fish cakes. Chill a minimum of 30 minutes or as long as overnight.
7
Preheat a large non-stick skillet over medium heat. Add oil as needed in batches to fry fish cakes to a golden brown (about 3 to 4 minutes on each side).
8
Serve with sweet chili sauce or Spicy Mango Aioli (recipe on HEB.com).

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