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Serving: Serve the fish cakes with the remoulade sauce on the side and a generous scoop of fluffy white rice. Garnish with seaweed for added texture and flavor.
Storage: Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. The remoulade sauce can be kept in the fridge for up to 3 days.
Variations:
Add Vegetables: You can add finely grated carrots, zucchini, or peas to the fish cake mixture for an extra burst of flavor and color.
Spicy Remoulade: For a spicier version of the remoulade, increase the amount of hot sauce or add chopped fresh chili peppers.
FAQ:
Q: Can I use frozen fish fillets?
A: Yes, you can use frozen fish fillets. Just make sure to thaw them properly before poaching and flaking.
Q: Can I make the fish cakes ahead of time?
A: Yes, you can prepare the fish cakes ahead of time and store them in the fridge for up to 1 day before frying them.
Q: Can I use a different type of fish?
A: Absolutely! You can substitute the white fish with salmon, tilapia, or any firm fish of your choice.
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