15 15
YIELD
4 servings
ACTIVE
20 minutes
TOTAL
25 minutes
4 TBSP LIME JUICE
1 TBSP EACH LOW-SODIUM SOY SAUCE AND SUGAR
¼ TSP CRUSHED RED PEPPER
½ MEDIUM RED BELL PEPPER
CUP PACKED FRESH CILANTRO
1 CLOVE GARLIC
1 SLICE (½ IN. THICK) FRESH GINGER
2 TSP RED CURRY PASTE
1 TSP EACH GRATED LIME ZEST AND SUGAR
1½ LB SKINNED SALMON, HALIBUT, TILAPIA OR FLOUNDER FILLETS, CUT IN CHUNKS
1 TBSP VEGETABLE OIL
SAUCE Stir all ingredients in a small bowl until well blended.
FISH CAKES Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
Shape level ¼-cupfuls fish mixture into twelve 3-in. patties. (At this point, fish cakes may be refrigerated, loosely covered, up to 4 hours.)
Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.
Rice noodles
CALORIES 304 TOTAL FAT 14G SATURATED FAT 2G CHOLESTEROL 93MG SODIUM 260MG
TOTAL CARBOHYDRATES 8G DIETARY FIBER 1G PROTEIN 35G
