One result of being in a weekly fish share is that I end up with lots of little packages of fish in my freezer: tail pieces, or maybe there was just too much fish to eat that week. Last night I took out most of the packets and ground them up with cilantro, toasted coriander, ginger, garlic, cayenne, scallions, egg, panko, salt and pepper and made crispy fish cakes. They were served on a salad with cucumbers, pickled grated carrots and a spicy chili mayo. The recipe was from a new cookbook I picked up called num pang. Apparently num pang is a sandwich shop in NYC. The fish cakes were quite good, and cleared out my fish bits section of my freezer.
