Leftover fish and rice find themselves transformed into a cilantro-lime fish cake topped off with a spicy sriracha lime mayonnaise.
Do you ever feel like you’re walking around with a sign on your back that says, “Not cool enough?”
I suppose it may just say, “kick me,” and the “not cool enough” factor is inferred. It is on my back. I can’t see it all that well.
I like to imagine the sign changes with each person who sees it. While one person may look and see that my sign says “standoffish,” someone who has known me longer may see that it says “reserved,” which is closer to the truth. Does it really matter what one person reads in comparison to the other? Should it bother me that some, but not all, associate kindness with extroversion or that sarcasm is often misread? People are entitled to their own opinions, and it remains within yourself whether or not you seek to change their mind.
If I told I was going to serve leftovers you may instantly turn away, bored at the thought of a meal of reheated tubs of food. However, if I presented it as a crisp, lightly fried rice cake with flaky fish topped with a bit of sriracha spice, you may stay a while and see what I’m serving. It’s all in the packaging and the wording, but if they decide to leave when they see the “leftovers” sign it’s their loss.
It’s probably not cool to continuously tell you about my leftovers. The chicken salad in a jar: leftovers. Fish cakes: leftovers. Who said leftovers had to be boring and reheated in the microwave?
We try to keep a regular amount of fish in our diet, but one of the things that always bothers me is leftover fish. I do not want to waste good fish. It’s not a resource I can just throw away, but reheated fish just isn’t all that exciting. That is, unless it’s turned into crispy fish cakes and served with a spicy mayonnaise. Suddenly leftovers are no longer leftovers, and instead, they’re a perfectly presentable meal.
A Few Notes
- Feel free to approximate the rice and fish as long as you end up with around 3 1/2 cups of substance. You can mix and match a bit if your leftovers aren’t exact.
- I used Hinode’s Medium Grain Rice. (They didn’t pay me to say that. I work with them, but I happen to also like their rice. That’s why it’s a good relationship.) The medium grain is a bit stickier than your average long grain. If you have long grain, add a bit of extra mayonnaise a tablespoon at a time to help it stick together if you have problems forming your cakes.
- You can make these with a variety of leftover fish. They are equally delicious with salmon or whitefish, tuna, snapper, or tilapia. I used a snapper that had been prepared with lemon and grilled in a parchment bag. If you have a salty piece of fish, you may want to decrease the salt level a bit.
1 1/2 cups leftover fish
1/2 cup bread crumbs
1/2 cup diced green onions
3 tablespoons minced fresh cilantro
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
2-4 tablespoons butter
greens of choice
Sriracha Lime Mayonnaise for garnish (recipe below)
In a large bowl, mix together the rice, fish, bread crumbs, green onions, and cilantro. In a separate bowl, whisk mayonnaise, egg, lime juice, salt, and pepper together until smooth. Add the mayonnaise mixture to the rice and fish. Stir to combine.
Using a 3-tablespoon scoop, press together the mixture. Flatted the scoop into a patty and carefully roll in the breadcrumbs to cover. Repeat until all the mixture is gone.
In a heavy-bottomed skillet, melt 1 tablespoon of butter over medium-high heat. Add the fish cakes to fill the pan. Cook for 5 minutes on each side or until golden brown. Remove from the pan and set aside. Repeat with remaining butter and fish cakes.
Serve warm on a bed of greens with sriracha mayonnaise.
Makes 15-18 fish cakes.
Sriracha Lime Mayonnaise
1 egg yolk
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
4 teaspoons sriracha sauce
1/4 teaspoon fine salt
3/4 cup canola oil
1 tablespoon minced fresh cilantro
Add the egg yolk, vinegar, lime juice, sriracha, and salt to the tall vessel of an immersion blender or a tall cup. Add the oil last slowly so that it sits on top of the other ingredients. Place the immersion blender blade at the bottom of the cup and turn it on. With the blender running, slowly start moving the blade towards the top, working in all the oil until it has been incorporated. Pulse the blender up and down a few times to mix thoroughly. Stir in cilantro.