Golden Asian Fish Cakes with Spicy Slaw

• 2 medium carrots
• 1 medium sweet apple, such as Gala or Red Delicious
• 2 heads baby bok choy (1 pound), very thinly sliced crosswise
• 1/4 cup fresh lime juice
• 2 tablespoons chopped basil
• 1 tablespoon very finely chopped shallots
• 1 tablespoon sugar
• 1 teaspoon hot chili sauce
• Salt
• 1/2 pound monkfish fillet, cut into 1-inch pieces
• 1/4 cup cilantro leaves
• 1 egg, lightly beaten
• 1 tablespoon cornstarch
• 1 stalk of fresh lemongrass, tender inner bulb only, chopped
• 2 teaspoons Asian fish sauce
• Salt and freshly ground pepper
• 3 tablespoons vegetable oil

1. In a food processor fitted with a julienne disk, julienne the carrots and apple; transfer to a medium bowl.
2. Stir in the bok choy, lime juice, basil, shallots, sugar and chili sauce, season with salt and toss well.
3. In a food processor, combine the monkfish with the cilantro, egg, cornstarch, lemongrass and fish sauce and pulse until smooth; season with salt and pepper.
4. Using moist hands, pat the mixture into 8 cakes.
5. In a medium nonstick skillet, heat the oil until shimmering.
6. Add the fish cakes and cook over moderately high heat until golden brown, about 7 minutes per side; transfer to paper towels to drain.
7. Set 2 fish cakes on each plate, spoon the slaw on the side and serve.

carrots, sweet apple, choy, lime juice, basil, shallots, sugar, hot chili sauce, salt, fillet, cilantro, egg, cornstarch, fresh lemongrass, fish sauce, salt, vegetable oil

Taken from www.foodandwine.com/recipes/golden-asian-fish-cakes-with-spicy-slaw (may not work)