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Curried Halibut Cakes with Apricot Ginger Dipping Sauce

Curried Halibut Cakes with Apricot Ginger Dipping Sauce

These Curried Halibut Cakes with Apricot Ginger Dipping Sauce was a completely last-minute idea. They’re so good I sort of impressed myself. And I’m not easily impressed with myself.

No, I’ve got the perfection disease. It gets the best of me sometimes. I battle it daily. I suppose my perfectionism is due to my desire that every home chef who makes one of my recipes experiences as much palate-induced joy in the food as I do.

I think you might have a smidgen of palate-induced joy when you taste these lovely little cakes.

Fresh halibut is in season right now in the Pacific Northwest. It is gorgeous! It’s always prettiest during the first of the season when it comes in fresh off the boats. The color is a brilliant shade of white and it glistens like only fresh fish can glisten. I can’t seem to get enough halibut during the spring and early summer.

I found the halibut on sale at the market over the weekend and I decided I needed to make at least two meals with this beautiful fish. I pan cooked all of it and saved about 3/4 pounds cooked halibut. I thought I’d make a halibut salad or a spring fish stew with the leftovers.

But then I thought about how much I wanted a halibut curry and decided Curried Halibut Cakes with Apricot Ginger Dipping Sauce will be perfect. Yes, I know, my brain works a little differently. Most people plan these things, but I like to live by the seat of my food-loving pants.

Curried Halibut Cakes with Apricot Ginger Dipping Sauce

If you’re not crazy about apricot or ginger, these Curried Halibut Cakes are also divine with a mango chutney. The cakes come together easily and cook quickly. And because the halibut is already cooked, they don’t take long to brown and warm through. I serve them warm with the dipping sauce or chutney. But honestly, I’ve eaten a few right out of the fridge and they were still delicious.

Enjoy this little taste of spring!

Delicious Wishes and Loads of Love,


Curried Halibut Cakes with Apricot Ginger Dipping Sauce
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4 ratings

6-8 dinner size patties or 12-16 appetizer size patties

Curried Halibut Cakes with Apricot Ginger Dipping Sauce


  • 3/4 pound cooked halibut, flaked
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sliced green onions
  • 1/2 cup mayonnaise, or more as needed
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 cup panko breadcrumbs
  • zest and juice of one lemon
  • Oil for sautéing
  • 1/2 cup apricot preserves
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons Thai sweet chili sauce
  • 1/4 cup water, white wine or sherry


  1. 1.In a small bowl, mix together the mayonnaise, garlic and ginger. In a large bowl, add the halibut, curry powder, salt and pepper and lightly mix until incorporated into the flaked fish.
  2. 2. Next stir in the green onions, lemon juice and lemon zest. Then stir in the mayonnaise mixture.
  3. 3. Fold in the panko breadcrumbs and stir until well blended. The mixture should be moist enough to form small patties and hold together. If needed, add additional mayonnaise.
  4. 5. Form 6-8 dinner size patties or 12-16 small appetizer size patties. I use a muffin scoop to form the dinner patties and a cookie scoop to form the appetizer size patties. Lay the formed patties on a parchment lined baking sheet.
  5. 4. Heat a large skillet over medium low heat and add ghee, olive oil or safflower oil. When the oil is hot but not smoking, add enough patties to fill the skillet but not crowd the pan. Brown on either side.
  6. 5. Transfer to a paper towel lined platter and sprinkle with a pinch of salt.
  7. 6. In a small sauce pan over low heat, whisk together the apricot preserves, ginger, sweet chili sauce and liquid of choice. Heat until slightly warm and runny, only a few minutes. Then take it off the heat to cool.
  8. 7. Serve the Curried Halibut Cakes with the Apricot Ginger Dipping Sauce. If you'd like to make a meal, serve these with my coconut rice and a tossed green salad.
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