Jamie Oliver Thai Fish Cakes

I made these Jamie Oliver Thai Fish Cakes on a weeknight when the fridge was mostly empty, but somehow, a single lemongrass stalk and a half-used jar of chili jam survived. Weird how that happens. Anyway, this dish—wow. It’s like a punch of fresh herbs and sweet heat in every bite. Crisp on the outside, juicy and tender inside. The kind of thing you eat standing up in the kitchen before dinner’s even properly served. (inspired by Jamie Oliver)

Ingredients Needed

• 1 lemongrass stalk (around 20g)
• A thumb-sized piece of ginger (6 cm, about 20g)
• A small handful of fresh coriander (15g)
• 500g salmon fillets, no skin, no bones, all the good stuff
• 4 teaspoons of that sticky, sweet chili jam
• A spoonful of olive oil
• Salt. Black pepper. Be generous.

How To Make Jamie Oliver Thai Fish Cakes

1. Smash the lemongrass until it cracks open with a satisfying thud. Peel back the rough shell. Mince the softer core with the ginger and most of the coriander. Not delicately—really get in there. The smell lifts you right out of the room. Save some leafy coriander bits in ice water for garnish. It’s a tiny extra step, but feels a bit magic.
2. Cut the salmon. Half of it into neat little pieces, the rest down to mush. Doesn’t sound appealing, I know, but trust me. It’s this contrast—the chunky bite and smooth paste—that makes the texture just right.
3. Dump it all in a bowl. The fish, the herbs, the seasonings. Mix it with your hands if you can stomach it—feels messy, cold, and alive. Like you’re really making something.
4. Shape into patties. Four of them. Not perfect circles—more like rough-edged discs. If the mix feels too loose, shove it in the fridge for a bit. Helps it settle.
5. Heat your pan, get the oil hot but not smoking. Lay the patties in, listen for that sizzle. Two minutes each side, maybe a bit more. They should go golden, not burnt. Just right. Then, splash a little water in the pan (stand back, it’ll spit) and slide in the chili jam. It melts into a shiny glaze that clings to the fish like a final coat of deliciousness.
6. Pull them out, top with those ice-cold coriander leaves. Eat immediately. With fingers, if you want.

Why I Love This Recipe

I made it once and it stuck. Something about the smells, the heat from the chili jam, the contrast of crispy skin with soft, herby fish… just works. My sister—who usually avoids anything that isn’t pasta—devoured two without even pausing. That never happens.

Recipe Tips

• Let the mix chill before you shape it. It’ll save you frustration later.
• No chili jam, Try sriracha with a bit of honey.
• Don’t crowd the pan. Let them breathe.
• If it falls apart a bit—no big deal. Still tastes incredible.
• Cold leftovers, Sandwich with cucumber slices and mayo. Just do it.

How To Store This Jamie Oliver Thai Fish Cakes

• At Room Temperature: These aren’t meant to linger. If they’ve been out for more than an hour or two, into the fridge they go.
• In the Fridge: Keep them snug in a container. Maybe line it with parchment so they don’t stick to each other like clingy toddlers. Good for about three days.
• In the Freezer: Wrap each patty like a little present—cling film, then into a freezer bag. Label it. You’ll thank yourself later. They’ll keep for a couple months.
• Reheating: Oven’s best—around 175°C (350°F), 10–15 minutes. Pan works too. Low heat, a bit of oil, patience. Microwave? If you must. Damp towel, one minute, maybe two. They lose a little crisp, but not their soul.

Let’s Answer a Few Questions!

Can I use a different fish?
Absolutely. Cod, tilapia, even trout if you’re feeling wild. As long as it’s fresh and boneless, you’re good.

No lemongrass—am I doomed?
Nah. Grate in some lemon or lime zest. Not the same, but it still brightens everything up.

How do I know they’re cooked?
Golden outside. Firm-ish when you press. Internal temp? If you’re precise—145°F. If not? Use your gut.

Can I prep them ahead?
Yes. Form them the night before, stash in the fridge. They’ll hold together better and taste even more infused.

Nutrition Facts (per serving)

• Calories: 171
• Carbs: 13g
• Protein: 11g
• Fat: 7.7g
• Sugar: 0g
• Fibre: 3g
• Sodium: 582mg

Try More Recipes:

• Jamie Oliver Onion Bhaji
• Jamie Oliver Romesco Sauce
• Jamie Oliver Parma Ham And Melon Starter