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Jamie Oliver Thai Fish Cakes

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Jamie Oliver’s quick Asian fishcakes—salmon patties flavored with lemongrass, ginger, coriander, and glazed with chilli jam—for a fast, flavor‑packed dish.

  • Author: Tina
  • Prep Time: about 10 minutes
  • Cook Time: ≈ 12 minutes
  • Total Time: ≈ 22 minutes
  • Yield: 4 fishcakes / 4 servings
  • Category: Starter / Main / Seafood
  • Method: Pan‑fry
  • Cuisine: Asian / Thai‑inspired
  • Diet: Gluten Free

Ingredients

1 stick lemongrass

6 cm piece fresh ginger

½ bunch (≈ 15 g) fresh coriander (cilantro)

500 g salmon fillets, skin off and pin‑boned

4 teaspoons chilli jam

1 tablespoon olive oil

Sea salt and freshly ground black pepper, to taste

Instructions

  1. Smash the lemongrass on your work surface to release flavors, then peel away and discard the tough outer layers.
  2. Peel the ginger. Finely chop the inner stalk of lemongrass, the ginger, and most of the coriander (stalks and leaves), saving a few coriander leaves aside.
  3. Over your chopping board, chop the salmon into ~1 cm chunks in the midst of the herb mixture. Push half the salmon aside, then chop the rest more finely (almost a purée). Then mix the chunkier bits back in, season with salt and pepper. :contentReference[oaicite:0]{index=0}
  4. Divide this mixture into 4 portions and form into patties ~2 cm thick. :contentReference[oaicite:1]{index=1}
  5. Heat a nonstick frying pan over medium‑high heat and add 1 tablespoon olive oil. Cook each patty for ~2 minutes on each side, until golden. :contentReference[oaicite:2]{index=2}
  6. Once both sides are golden, spoon the chilli jam over each fishcake; add a splash of water to the pan, turn off the heat, and gently shake (“jiggle”) the pan so the glaze coats the cakes. :contentReference[oaicite:3]{index=3}
  7. Serve the fishcakes, sprinkling with the reserved coriander leaves. Optionally serve with sides such as salad, rice or steamed vegetables. :contentReference[oaicite:4]{index=4}

Notes

  • If you don’t have lemongrass, you can use lemon zest as a substitute (though flavor will differ). :contentReference[oaicite:5]{index=5}
  • Chopping part of the salmon finely and part more coarsely gives a good texture contrast. :contentReference[oaicite:6]{index=6}
  • Work quickly so the salmon mixture doesn’t warm too much.
  • You can serve with steamed rice, a green salad, or in pita or wraps.

Nutrition

Find it online: https://cheftinaskitchen.com/jamie-oliver-thai-fish-cakes/