Cod Cakes With Asian Inspired Salad

• 1 pound fresh cod fillets
• 3 tablespoons fish sauce divided, most are wheat free, please check!
• 1 tablespoon soy sauce La Choy brand is wheat free
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 jalapeno pepper seeded and diced
• 1/4 cup shredded coconut
• 1/4 cup cilantro chopped
• 2 tablespoons olive oil
• 1/2 cup sweet Thai chili sauce
• 1 cup iceberg lettuce finely shredded
• 1 cup cabbage finely shredded
• 1/2 cucumber sliced paper thin, use a vegetable peeler!
• juice a fresh lime
• 2 tablespoons brown sugar

1. Cut cod into smaller chunks. In a food processor, blend cod, 1 1/2 Tablespoons fish sauce and soy sauce until smooth.
2. Place in a large bowl with the garlic, pepper, coconut and cilantro. Combine ingredients by hand and then shape into four cakes, 1/2 inch thick. Set aside.
3. In a medium bowl, combine shredded lettuce, cabbage and cucumber. Set aside.
4. In a small bowl, combine 1 1/2 Tablespoons fish sauce, brown sugar and lime juice. Stir until sugar dissolves. Set aside.
5. On medium heat, cook the burgers in olive oil for 10 minutes or until done, turning midway through.
6. Meanwhile, warm the Sweet Thai chili sauce in the microwave for about 30 seconds.
7. Pour the fish sauce, sugar and lime juice mixture over the lettuce mixture and toss until well coated.
8. To serve: Place a bed of salad on a plate, put the cod cake on top of it and spoon chili sauce over the top.

cod fillets, fish sauce, soy sauce, garlic, ginger, pepper, shredded coconut, cilantro, olive oil, sweet thai chili sauce, cabbage, cucumber, lime, brown sugar

Taken from www.yummly.com/recipe/Cod-Cakes-With-Asian-Inspired-Salad-1652364 (may not work)