1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed For Deep Frying)
Sweet chili sauce
1⁄3 Cup (5.33 tbs)
In a large bowl, combine white fish, green onion, jalapeno, red pepper, basil, cilantro and mint.
Gently mix together.
Add egg and fish sauce.
Stir to combine.
Add panko breadcrumbs and blend together.
Let sit for 5 minutes. Divide into 8 cakes.
Heat canola oil in a saucepan over medium high heat.
Add cakes; fry for 6 minutes on each side or until golden brown or until fish is cooked through. S
erve with sweet chili sauce.
Tips for frying:
Canola oil optimal deep-frying temperature is 375 F.
Preheat the oil to about 15 F higher than its optimal deep-frying temperature to ensure that the oil remains at optimal frying temperature when you place the food in the oil.
Canola oil has a high smoke point of 475 F.
Wondering how to use your leftover white fish from last night's party? Simple just combine the fish flesh with a slew of herbs and sweet chili sauce to prepare cakes that are not only nutritionally dense, but packs in quite a strong punch of taste too.