Jamie Oliver Thai Fish Cakes Recipe

I just turned Jamie Oliver Fish Recipes into salmon Thai fish cakes with lemongrass, ginger and chili jam that came out so punchy and restaurant-level I’m keeping the cheeky tweak to myself, so keep scrolling.

I’m obsessed with Jamie Oliver Fish Recipes because his Thai fish cakes hit every cranky craving I didn’t know I had. I love the way salmon sings with lemongrass and ginger, all bright and messy and a bit naughty.

They’re not fussy, just bold and sticky sweet from that chilli jam and herb-stuffed in a way that makes forks irrelevant. Easy Fish Meals that taste like you spent hours.

But I’m lazy, so I love that it still looks like fine dining on a plate. Crisp edges, soft middle, and you want one now.

Seriously, do it right this second.

Ingredients

• Salmon: the meaty, flaky protein that keeps these cakes juicy and honest.
• Egg: it’s the glue that holds sloppy bits together, simple and reliable.
• Lemongrass: bright, citrusy stalk that freshens every bite, slightly floral.
• Ginger: punchy warmth and zing, gives a clean, spicy lift.
• Spring onions: crunchy, green snap that adds freshness and small bites.
• Red chilli: adds heat and a cheeky kick, use more if brave.
• Coriander: herbaceous notes and leafiness, it lightens things up nicely.
• Plus lime zest and juice: tangy brightness that cuts the richness.
• Fish sauce: salty, umami depth that makes it taste properly Thai.
• Soy sauce: a mellow salty backbone, darker and rounder than fish sauce.
• Flour: basic binder that firms the texture without fuss.
• Oil: it crisps the outsides so you get golden edges.
• Sweet chilli jam: sticky, sweet-spicy dip everyone will keep dunking.
• Salt and pepper: tiny tweaks that make everything pop, don’t skip.

Ingredient Quantities

• about 500g skinless, boneless salmon fillets, roughly chopped
• 1 large egg, beaten
• 1 stalk lemongrass, white part finely chopped
• 1 thumb-sized piece fresh ginger, peeled and finely grated (about 1 tbsp)
• 2 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped (use more if you like it hotter)
• a small bunch fresh coriander, leaves chopped (about 25g)
• zest and juice of 1 lime
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 tbsp plain flour or cornflour (for binding) plus extra for dusting
• vegetable oil for frying (about 2-3 tbsp)
• 4 tbsp sweet chilli jam (to serve)
• salt and freshly ground black pepper, to taste

How to Make this

1. Put the salmon in a big bowl and roughly chop it with a knife until it’s in small pieces, you want it minced but not paste-like.

2. Add the beaten egg, finely chopped white part of the lemongrass, grated ginger, sliced spring onions, chopped red chilli, chopped coriander, lime zest and juice, fish sauce and soy sauce to the salmon. Mix well with a fork or your hands until everything is evenly combined.

3. Stir in 2 tbsp plain flour or cornflour and season with salt and lots of black pepper. If the mix feels too loose, add a little more flour, but dont make it dry.

4. Use your hands to shape the mixture into golf ball sized patties, then flatten them a bit so they’re about
1.5 cm thick. You should get roughly 8 cakes for 4 people.

5. Lightly dust each cake with a little extra flour or cornflour to help form a crust and stop sticking.

6. Heat about 2-3 tbsp vegetable oil in a large frying pan over a medium to medium-high heat. When the oil is hot but not smoking, add the fish cakes in batches so they dont crowd the pan.

7. Fry the cakes for about 3-4 minutes on each side until golden brown and cooked through. Turn carefully with a spatula, lower the heat slightly if they’re browning too fast and the middle is still raw.

8. Transfer cooked cakes to a plate lined with kitchen paper to drain any excess oil. Keep warm in a low oven if doing batches.

9. Serve the Thai fish cakes hot with 4 tbsp sweet chilli jam for dipping. Extra lime wedges and fresh coriander on the side works great too.

Equipment Needed

1. Large mixing bowl
2. Sharp chef’s knife
3. Cutting board
4. Box grater or microplane (for ginger and lime zest)
5. Measuring spoons and tablespoon
6. Fork (or clean hands) for mixing
7. Large nonstick or stainless frying pan
8. Spatula and a plate lined with kitchen paper towels

FAQ

Jamie Oliver Thai Fish Cakes Recipe Substitutions and Variations

• Salmon: use 500g white fish like cod or haddock, or 500g skinless chicken mince for a non-fish option; for a cheaper swap try canned salmon or tuna (drain well).
• Lemongrass: substitute 2 tsp lime zest plus 1 tsp finely grated ginger, or 1 tbsp lime juice and a few chopped spring onion whites if you dont have any.
• Fish sauce: use 1 tbsp soy sauce plus 1 tsp lime juice, or 1 tbsp oyster sauce for a richer umami hit; for vegetarian use 1 tbsp tamari or mushroom soy.
• Plain flour / cornflour: use 2 tbsp panko or fine breadcrumbs, or 2 tbsp chickpea flour for a gluten-free binder; extra cornflour can be used if you want a firmer, springier texture.

Pro Tips

– Keep everything cold. Chill the salmon and even the bowl if you can, and work quickly. Cold fish holds together better so the cakes dont fall apart when you fry them.

– Don’t over-process the fish. Aim for roughly minced, not mush. If you chop it too fine or blitz it, the texture turns pasty. Use a sharp knife and a light touch, or pulse briefly in a food processor and check often.

– Use cornflour for a lighter, crispier crust and add it gradually. If the mix seems loose, add a teaspoon at a time until it just holds. Too much flour and the cakes get dry. Also dust the outside right before frying so they form a nice golden crust.

– Control the heat and don’t crowd the pan. Medium to medium-high is best. If the oil is too hot they’ll burn outside and be raw inside, too cool and they soak up oil and go soggy. Fry in batches and keep finished cakes in a low oven so they stay warm and crisp.