Jamie Oliver Thai Fish Cakes - Jamie Oliver Dishes

Jamie Oliver Thai Fish Cakes are made with salmon, lemongrass, ginger, coriander, and chili jam. This easy Jamie Oliver recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

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🧡 Why You’ll Love These Thai Fish Cakes Recipe:

Fresh and Flavorful: The combination of fresh lemongrass, ginger, and coriander gives these fish cakes a vibrant and delicious taste.
Healthy Option: Made with fresh salmon, these fish cakes are a nutritious choice packed with protein and healthy fats.
Quick and Easy: The recipe is simple to follow and takes only a short time to prepare, perfect for busy weeknights.
Impressive Presentation: The golden, crispy patties with a topping of fresh coriander make for an attractive and appetizing dish.

🐠 Jamie Oliver Thai Fish Cakes Ingredients

1 lemongrass stalk (about 20g)
6 cm piece of ginger (about 20g)
15g fresh coriander
500g salmon fillets, skin off, pin-boned, from sustainable sources
4 teaspoons chili jam
1 tablespoon olive oil
Sea salt and black pepper to taste

🧆 How To Make Jamie Oliver Thai Fish Cakes

Prepare Ingredients: Smash the lemongrass against a work surface to peel off its tough outer coat. Finely mince the lemongrass core, ginger, and most of the coriander (including the stalks). Save a handful of coriander leaves in ice water for garnish.
Prepare Salmon: Cut half of the salmon into 1 cm pieces. Chop the remaining salmon finely, almost to a purée. Mix both the chopped and minced salmon together.
Combine and Season: Add the minced ginger and lemongrass to the salmon mixture. Season with sea salt and black pepper.
Form Patties: Divide the mixture into 4 equal portions. Shape each portion into 2 cm thick patties.
Cook Patties: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 minutes on each side until golden brown. Add a splash of water to the pan, turn off the heat, and coat the fish cakes with chili jam by gently shaking the pan.
Serve: Top the fish cakes with the drained coriander leaves and serve hot.

💭 Recipe Tips

Chill the Mixture: Before forming patties, chill the salmon mixture for 30 minutes to make it easier to handle and shape.
Don’t Overcook: Cook the patties until just golden to ensure they stay moist and tender inside.
Uniform Size: Make sure all patties are the same size for even cooking.
Serve Immediately: Serve the fish cakes right after cooking for the best texture and flavor.

🥗 What To Serve With Thai Fish Cakes?

Thai Fish Cakes go well with jasmine rice, cucumber salad, sweet chili sauce, and lime wedges. They can also be served alongside stir-fried vegetables, coconut rice, fresh mango slices, and Thai peanut sauce for a delicious meal.

🎚 How To Store Leftovers Thai Fish Cakes?

Refrigerate: Place the cooked fish cakes in an airtight container and refrigerate for up to 3 days.
Freeze: Wrap the fish cakes individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Thai Fish Cakes?

In The Oven: Preheat the oven to 350°F (175°C). Place the fish cakes on a baking sheet and heat for about 10-15 minutes until warm.
In The Microwave: Place the fish cakes on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, or until warm.
On The Stove: Heat a non-stick pan over medium heat. Add a little oil and cook the fish cakes for 2-3 minutes on each side until heated through.

FAQs

Can I Use Other Types Of Fish Instead Of Salmon?

Yes, you can use other types of fish such as cod, haddock, or tilapia. Make sure the fish is fresh and has no bones or skin.

What Can I Use If I Don’t Have Lemongrass?

If you don’t have lemongrass, you can use lemon zest or lime zest as a substitute. It won’t be exactly the same, but it will still add a nice citrus flavor.

How Do I Know When The Fish Cakes Are Cooked?

The fish cakes should be golden brown on the outside and cooked through on the inside. They should feel firm to the touch and reach an internal temperature of 145°F (63°C).

Can I Make The Fish Cakes Ahead Of Time?

Yes, you can prepare the fish cakes ahead of time and refrigerate them for up to 24 hours before cooking. This can help the flavors meld together.