Thai Red Curry Fish Cakes and Broiled Eggplant

Recently I told you about how I stocked my freezer full of fish and became determined to find some new and interesting ways to use it. It’s been going really well, in case you can’t tell! The latest was a gift from my trustworthy Moosewood LowFat Favorites cookbook. When I opened it up recently, I was excited to find a bunch of recipes I had bookmarked – but had never actually got around to making. The Spicy Fish Cakes and Thai Broiled Eggplant sounded delicious and had simple ingredients that I either had already or that were very easy to find, and I thought they’d make a great dinner together.

The fish cakes were a wonderfully new-to-me way to use tilapia, and using jarred red curry paste adds plenty of flavor and replaces the need for a long list of seasonings. They were quick and easy to prepare, and I think would even make a great appetizer or addition to a tapas spread. The eggplant, broiled with garlic and soy sauce then drizzled with a coconut-peanut sauce, was different and delicious too. I just used regular purple eggplant, but I bet the long, thin Japanese eggplant with lighter purple flesh would be even better. The sauce listed peanut butter as an optional ingredient, and only called for 1 tsp. So I imagined it was supposed to be a very light peanut flavor. I subbed 1tbsp of PB2, another new-to-me product I’m loving. Peanut butter is of course an important source of good fats, but sometimes in sauces I love the peanut flavor but hate all the calories, and PB2 is wonderful for that.

Thai Red Curry Fish Cakes
Printable Recipe

Adapted from Moosewood Lowfat Favorites

Ingredients
10 oz tilapia filets
3 tbsp minced onion or scallion
2 tbsp egg substitute (or 1 egg white)
1 tbsp prepared red curry paste
freshly ground salt
1/4 cup finely chopped red pepper
2 tsp cornstarch
1 tbsp olive oil

Directions

Cut the fish into chunks and place in the food processor along with the onion, egg substitute, curry paste, salt and pepper. Pulse to chop the fish and combine the ingredients. Add the red pepper and cornstarch and pulse a few more times.

Heat the olive oil over medium-high heat in a skillet. Use a scoop to drop equal portions of the fish mixture into the skillet, and flatten with the back of a spatula. Cook for about 3-5 minutes on each side, or until lightly browned and cooked through.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 242.3
Total Fat: 9.3 g
Cholesterol: 62.5 mg
Sodium: 330.0 mg
Total Carbs: 8.1 g
Dietary Fiber: 1.3 g
Protein: 31.2 g

Thai Broiled Eggplant with Coconut-Peanut Sauce
Printable Recipe
Adapted from Moosewood Lowfat Favorites

Ingredients

1lb eggplant, cut into thick rounds
2 garlic cloves, minced
2 tbsp reduced sodium soy sauce
2 tbsp chopped fresh cilantro
juice from 1/2 of a lime
1/3 cup light coconut milk
1/2 tsp coconut extract
1 tsp brown sugar
1/2 of a jalapeno pepper, seeded and minced
1 tsp freshly grated ginger root
1 tbsp PB2

Directions

Preheat broiler. Score a diamond pattern into the eggplant, cutting about halfway through the slices. Arrange the eggplant slices on a baking sheet. Press the garlic into the eggplant, and drizzle with the soy sauce. Broil for about 5 minutes on each side, until tender.

Mix together remaining ingredients and drizzle over the eggplant before serving.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 130.8
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 605.8 mg
Total Carbs: 21.3 g
Dietary Fiber: 6.0 g
Protein: 5.4 g

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5 Responses to “Thai Red Curry Fish Cakes and Broiled Eggplant”

  1. 1

    Angela Darling — August 11, 2009 @ 12:38 am Reply

    Yum Yum. That sounds so good! I just wanted to thank you for sharing the wagon wheel taco pasta salad recipe. I used it yesterday for a family get-together. It was a HUGE hit. I didn't have any leftovers. Thanks again for all your yummy recipes :)

  2. 2

    Sophie — August 20, 2009 @ 5:07 am Reply

    WOW (impressed look). Your eggplant dish looks so yummy.Here I bought a sauce pack for Sauce for Spicy Garlic Egg-plant so as to skip all the seasonings! and i will try this friday after work.http://yummiexpress.freetzi.com

  3. 3

    Christina — March 12, 2010 @ 8:28 am Reply

    This looks SO good. I have to try this, my freezer is also full of fish…haha

  4. 4

    Shantihhh — July 17, 2010 @ 12:40 am Reply

    Very nice, but where is the nam pla/fish sauce? :-)I'd add some slivered fresh bai magroot/kaffir lime leaves to the fish cakes.Here are a couple of my yummy Thai fish recipe:http://www.ifood.tv/recipe/khanom_jin_namyaandhttp://www.ifood.tv/recipe/seafood_curry_in_banana_leaf_haw_mok_talay you can use only fish in this one.

  5. 5

    Shantihhh — April 5, 2011 @ 1:21 am Reply

    Very nice, but where is the nam pla/fish sauce? :-)I'd add some slivered fresh bai magroot/kaffir lime leaves to the fish cakes.Here are a couple of my yummy Thai fish recipe:http://www.ifood.tv/recipe/khanom_jin_namyaandhttp://www.ifood.tv/recipe/seafood_curry_in_banana_leaf_haw_mok_talay you can use only fish in this one.

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