Recipe: Caribbean-Inspired Fish Cakes

We’re very grateful that the chefs at Sandals and Beaches share their recipes with us. And when they share them with us, we always pass them along to you! Here’s their latest creation – enjoy!

Caribbean-Inspired Fish Cakes

Ingredients for fish cakes:
1 1/2 tablespoons butter
1/4 cup flour
1/2 cup fish stock
4 tablespoons olive oil
2 cloves garlic, minced
1/2 tablespoon finely chopped onion
1 1/2 cups fish (mahi-mahi, king fish or marlin) cut in small dice
1 teaspoon red pepper, small diced
1/2 tablespoon tom yam paste
3 teaspoons finely chopped cilantro
1 tablespoon spring onion, small diced
1/2 teaspoon chili flakes
1/2 cup heavy cream
1/4 cup panko bread crumbs

Ingredients for garlic dip:
2 ounces sour cream
1 clove garlic, chopped
Salt and freshly ground pepper

Ingredients for papaya-chayote slaw:
1/4 cup green papaya, finely julienned
1/4 cup chayote (christophene), finely julienned
1/4 cup red pepper, finely julienned
1/8 cup spring onion, finely julienned

Ingredients for herb-citrus dressing:
1 ounce lime juice
1 tablespoon olive oil
1/2 tablespoon finely chopped cilantro
Salt and freshly ground pepper

Ingredients for fruit salsa:
1/2 ounce papaya, small diced
1/2 ounce watermelon, small diced
1/2 ounce honeydew, small diced
1/2 ounce cantaloupe, small diced
1/2 ounce mango, small diced
1 tablespoon olive oil
1 tablespoon lemon juice

Method
In a small saucepan over medium heat, melt the butter, then stir the flour in until well incorporated and a paste forms. Whisk in the fish stock and cook until the mixture thickens, stirring frequently. Remove from heat and allow to cool.

In a medium sauté pan over medium-high heat, heat the olive oil and add garlic and onion. Sauté until light brown in color. Add the fish and pepper, and continue to cook, stirring for 4-5 minutes. Add tom yam paste, cilantro, spring onion and chili flakes, and mix together. Incorporate the butter and flour mixture then pour in the heavy cream. Stir until well combined, then season with salt and pepper. Spread the mixture out onto a baking sheet and allow to cool completely.

Divide the mixture into 4 portions. Roll each portion into a ball, then flatten into a patty. Dip in the bread crumbs to coat well on all sides. In a large frying pan over medium heat, heat the olive oil, then add the fish cakes. Cook 4-5 minutes per side, until golden brown on the outside and cooked through on the inside.

In a medium mixing bowl combine papaya, chayote, red pepper and spring onion together. In a separate mixing bowl, whisk together the lime juice, olive oil and cilantro, and season with salt and pepper to taste. Pour over the papaya-chayote slaw and toss to coat.

In another small mixing bowl combine papaya, watermelon, honeydew, cantaloupe, mango, olive oil and lemon juice. Toss together and season with salt and pepper to taste.

Finally, in a small mixing bowl, stir together the sour cream and garlic, and season to taste with salt and pepper.

To plate, place a portion of the papaya-chayote slaw in the center of each plate. Top with a fish cake and serve the fruit salsa and garlic dip on the side.

Serves 4