Jamie Oliver Beef Stroganoff

Something about the way lemongrass hits your nose when you smash it—it’s got this sharp-sweet thing going on that almost makes you sneeze. That’s how these fish cakes start. Jamie Oliver Thai Fish Cakes, to be precise. You know, the kind of dish that makes you stop halfway through chopping to text a friend, “You need to try this.” Because honestly? They’re that kind of good. Spicy, herby, soft in the middle but with that golden crisp edge you dream about. I threw these together on a drizzly Tuesday and, weirdly, it felt like a win. Inspired by Jamie Oliver.

Ingredients Needed

• 1 lemongrass stalk (about thumb-length)
• Chunk of ginger—6 cm-ish, no ruler needed
• A handful of fresh coriander (the smell will tell you it’s enough)
• 500g of salmon, skinned and boneless (the better the fish, the better the cakes)
• 4 teaspoons of chili jam (get the good stuff, not the syrupy one)
• 1 tablespoon olive oil
• Sea salt, black pepper—season like you mean it

Making Jamie Oliver Beef Stroganoff

1. Get the aromatics going: Whack the lemongrass hard on your counter. You want to bruise it, wake it up. Peel off the tough bits and mince the core with the ginger and most of the coriander (yes, the stalks too). Chuck the leaves in a glass of icy water—they’ll curl up pretty for later.
2. Sort the salmon: Take half the fillets and dice them—small, neat cubes. The rest? Go fine. Like, almost a paste. Messy work but therapeutic. Mix it all in a bowl.
3. Mash in the flavors: Toss in your minced ginger, lemongrass, coriander. Salt. Pepper. Stir like you’re folding in a secret. It’ll feel sticky and weird. That’s right.
4. Shape ‘em: Wet your hands if it helps. Split the mixture into four blobs and form into patties about two fingers thick. Don’t fuss too much. Pop them in the fridge if they’re too soft. Or if you need a break.
5. Fry time: Heat your pan. Medium-high, bit of oil. Sizzle each patty till golden—about 2 minutes a side if your pan’s hot enough. Then, splash in some water, turn off the heat. The steam softens everything up. Shake in the chili jam. Let it melt and gloss the cakes like a sticky coat.
6. Serve it: Fish cakes, coriander curls on top. Maybe a squeeze of lime if you’ve got one. Eat while hot. Always eat them hot.

Why I Love This Recipe

Because it’s weirdly emotional. Something about ginger and heat and the smell of fried fish reminds me of sitting at a beach shack in Thailand with no shoes on. My partner licked chili jam off their thumb and grinned at me like we had it all figured out. These cakes bring that back. Every time.

Recipe Tips

• Fridge time helps the patties stay together—don’t skip it if you’ve got 30 minutes
• If the mix feels loose, add a teaspoon of breadcrumbs—not traditional, but hey, it works
• Coriander haters? Use Thai basil. Totally different vibe, still amazing.
• Chili jam burns fast—add it after turning off the heat
• Serve with a cold cucumber salad. Just do it.

How To Store This Jamie Oliver Beef Stroganoff

• Room Temp: Eat them. Don’t leave them out. They’re not built for hanging around.
• Fridge: Cool leftovers go in a sealed container. Up to 3 days. Don’t forget they’re in there.
• Freezer: Wrap them up, each one. Bag them together. Freeze for a few months. Thaw slow.
• Reheating: Oven: 350°F. 10-15 minutes till hot and happy. Microwave: Covered, damp paper towel, quick burst. 1-2 mins. Pan: Oil, medium heat, flip till warm through.

Let’s Answer a Few Questions! (FAQs)

Can I use a different fish?
Yeah. Cod works. So does haddock. Tilapia’s okay too. Just make sure it’s fresh and you pull out all the bones.

No lemongrass on hand?
Bit of lemon zest. Or lime zest. Not the same—but it gives you the citrus lift.

How do I tell when they’re done?
Golden outside, no wobble in the middle. A meat thermometer says 145°F? You’re good.

Can I prep them ahead?
Totally. Shape them, chill them, leave them overnight. Cook when ready. Makes life easier.

Nutrition Facts (per serving)

• Calories: 171
• Carbs: 13g
• Protein: 11g
• Fat: 7.7g
• Fibre: 3g
• Sodium: 582mg

Try More Recipes:

• Steak And Kidney Pie Jamie Oliver
• Jamie Oliver Lamb Noisettes Recipe
• Jamie Oliver Fish Thai Green Curry