Kaffir Lime & Wasabi Fish Cakes
Author: Yvonne Cornell (Adapted from Donna Hays)
  • Fish Cakes: (makes six patties)
  • 1 lb. wild trout or salmon, skin and bones removed
  • 1 egg white
  • 3 TBSP fine corn flour (shortcut: grind up some corn meal in a clean coffee grinder)
  • 1-2 kaffir limes, zest only OR 3 kaffir lime leaves, very finely cut into shreds
  • 1 TBSP minced ginger
  • 1-3 tsp wasabi paste and ½ small jalapeño, finely diced
  • 3 TBSP parsley, chopped
  • 2-3 TBSP Olive Oil
  • Lime Dip:
  • ¼ lime juice (regular limes, the juice of the kaffir lime is bitter)
  • ¼ cup soy sauce
  • 2 TBSP brown sugar
  1. Chop fish into ¼ inch diced pieces.
  2. Combine with egg white, corn flour, kaffir lime zest or shredded leaves, ginger, wasabi paste and/or jalapeño and parsley.
  3. Combine lime juice, soy sauce and brown sugar. Mix well in small serving bowl.
  4. Using a ¼ cup measuring cup dipped in water, scoop up fish mixture and press into ¼ cup mold to form six equal sized patties. Use dampened hands to form and shape each one into a rounded cake.
  5. Heat olive oil in a pan over medium heat. Grill fish cakes, turning once until golden, a few minutes each side. Don't overcook or the fish will dry out and be tough.
  6. Dip cakes in sauce or crumble over arugula greens and pour sauce over top.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/11/12/kaffir-lime-wasabi-fish-cakes/