Broiled Fish Cakes With Ginger And Cilantro

• 1 baking potato weighing about 1/2 pound
• Salt to taste
• 1 1/2 pounds fillet of cod or other mild, delicate white fish
• 1 tablespoon peeled and minced ginger
• 1/2 cup minced cilantro leaves, plus more for garnish
• 1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste
• Freshly ground black pepper to taste
• 2 tablespoons peanut or other oil
• Lime wedges

1. Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
2. Meanwhile, place fish in a skillet that can later be covered.
3. Add water to cover, salt the water, and bring to a boil over high heat.
4. Cover, turn off heat, and set a timer for 10 minutes.
5. After that time, use a slotted spoon to remove fish to a bowl.
6. When potato is done, peel it and mash it with the fish.
7. Add seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended.
8. Shape into 8 equal burger-shaped patties.
9. Preheat broiler, and set rack about 4 inches from heat source.
10. Brush patties on both sides with oil, then place on a non-stick baking sheet.
11. Broil carefully, until nicely browned on top, then turn and brown on the other side.
12. Sprinkle with more cilantro, and serve hot, with lime wedges.

weighing, salt, fillet of cod, ginger, cilantro, red chile, freshly ground black pepper, peanut, wedges

Taken from cooking.nytimes.com/recipes/1285 (may not work)