To make fish cakes is an excellent way to use frozen fish! Frozen fish tends to be quite dry when you cook it and mixing it up with eggs and flavours hides this. I made me some fish cakes last week and since I still had half a bunch cilantro sitting in my kitchen I went with asian style flavours.
Since the theme was asian I used cocnut cream instead of dairy cream. The coconut cream is the thick stuff in a can of coconut milk with no additatives that you can scoop out if you don’t shake the can before opening. Use the water left in the can for Hot Coconut Eggcocoa.