1 lb white fish (recommended: tilapia), cubed into 1-inch pieces
3 oz red curry paste
2 Tbsp silken tofu
1 Tbsp fish sauce
1/2 tsp agave
1 tsp lime juice
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
3 tsp coconut oil
SRIRACHA COCONUT SAUCE
3 Tbsp coconut cream
1 1/2 tsp Sriracha
1/2 Tbsp hoison sauce
3 Tbsp coconut milk
1 tsp water
Juice of one lime
ASIAN CUCUMBER SALAD
1 English cucumbers, thinly sliced
1/4 cup rice wine vinegar
1/2 tsp agave
2 Tbsp chopped cilantro
1/4 tsp grated ginger
1/4 tsp sesame oil
1/2clove garlic, minced
1/2 Tbsp thinly sliced green onions
1/2 tsp red pepper flakes
In a small bowl, whisk together ingredients for the Sriracha coconut sauce until well combined. Set in the refrigerator until ready to use.
To make the salad, add the ingredients to a large bowl. Toss the mixture together well until the ingredients are evenly distributed and the cucumber slices are coated well.
To make the fish cakes, add fish pieces, curry paste, silken tofu, fish sauce, agave, and lime juice to a food processor or high-powdered blender. Pulse a handful of times, until the mixture is smooth.
Remove fish mixture to a bowl and fold in the bell peppers. Form the mixture into patties, using approximately 2 Tbsp of the mixture for each patty.
Heat coconut oil in a medium skillet over medium high heat. Once the pan is hot, work in batches to cook the fishcakes. It should take about 2 to 3 minutes per side to cook.
Remove from heat to a plate.
Serve fishcakes over Asian cucumber salad and with the Sriracha coconut sauce on the side.