Make the Salad

In a medium bowl, whisk together the soy sauce, sweet chili sauce, lemongrass paste, ginger paste, sesame oil, clam juice, honey, fish sauce, cilantro, garlic, and lime zest and juice. If desired, season with additional salt and pepper.

Toss the salad with the dressing in a large bowl. Set aside.

Make the Sriracha Aioli

In a small bowl, whisk together the Greek yogurt with your desired amount of sriracha sauce. Add in the lemon juice and a small pinch of salt. Whisk together and set aside.

Make the Fish Cakes

Add the scallions, cilantro, and garlic cloves to a large food processor and pulse until finely chopped. Add in the panko, curry paste, fish sauce, brown sugar, ginger paste, lemongrass paste, egg, lime zest and juice, and a good pinch of salt and pepper. Pulse the machine a few times to roughly mix.

Add in the cod and pulse until the fish is blended with the other ingredients and the fish flakes are no larger than half an inch to an inch in size. (NOTE: You want to ensure the fish is chopped enough to fully mix with the other ingredients but not be as mushy as baby food. Feel free to use a spoon to scrape along the edges of the bowl before pulsing further to ensure you aren’t over blending it).

Form the mixture into eight even patties. In a large frying pan or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat. When hot, carefully swirl the oil to cover the bottom of the pan. Add in half of the fish cakes and cook about 2 to 3 minutes per side, until golden brown and cooked through. If needed, lower the heat to medium to prevent burning. Add the remaining tablespoon of olive oil and swirl to coat the pan. Cook the remaining fish cakes 2 to 3 minutes per side.

Plate the salad and serve two fish cakes per plate. Top with sriracha aioli, if desired. Enjoy!