Fish Cakes in Tahini
These tender, herb-packed fish cakes are gently poached in a silky, lemon-kissed tahini sauce for a comforting and sophisticated meal.
Ingredients
- •1 lb (450g) white fish fillets (cod, halibut, or tilapia), finely minced
- •1/2 cup panko breadcrumbs
- •1 large egg, lightly beaten
- •1/4 cup fresh cilantro, finely chopped
- •1/4 cup fresh parsley, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil
- •1/2 cup high-quality tahini paste
- •1/2 cup warm water
- •3 tablespoons fresh lemon juice
- •1/4 cup pine nuts, toasted (optional)
Instructions
- 1
In a large mixing bowl, combine the minced fish, breadcrumbs, egg, cilantro, parsley, half of the minced garlic, cumin, salt, and pepper. Mix until well combined.
- 2
Form the mixture into 8-10 small patties, roughly 2 inches in diameter.
- 3
Heat the olive oil in a large non-stick skillet over medium heat. Add the fish cakes and sear for 3-4 minutes per side until golden brown, then remove them from the pan.
- 4
In a small bowl, whisk together the tahini, warm water, lemon juice, and the remaining garlic until smooth. If the sauce is too thick, add an extra tablespoon of water.
- 5
Pour the tahini sauce into the skillet used for the fish. Bring to a gentle simmer over low heat.
- 6
Carefully return the fish cakes to the skillet, nestling them into the sauce. Cover and simmer for 8-10 minutes until the fish is cooked through and the sauce has thickened slightly.
- 7
Garnish with toasted pine nuts and extra fresh herbs before serving warm.
💡 Chef tips
- Use a food processor to pulse the fish briefly, but be careful not to turn it into a paste; a slightly chunky texture provides a better mouthfeel.
- If the tahini sauce separates or looks grainy, add a teaspoon of ice-cold water and whisk vigorously to emulsify it back into a creamy consistency.
- These cakes can be prepared and shaped up to 4 hours in advance and kept refrigerated until you are ready to sear and poach them.
✅ How it should turn out
The finished dish features golden-crusted fish cakes enveloped in a velvety, nutty tahini sauce that smells bright with lemon and fresh herbs, offering a melt-in-your-mouth texture.