feed me fish
Quick Asian fish cakes by Jamie Oliver
Craving an original snack that’s on the table in no time? Then make these Asian fish cakes from the cookbook by Jamie Oliver, in which every dish contains a maximum of five ingredients.
door Laura Grilo Melo
How to make quick Asian fish cakes
- Bash the lemongrass stalk on your work surface and pull off the tough outer layer.
- Peel the ginger root and finely chop it together with the soft inside of the lemongrass and most of the coriander (stalks and all). Set aside a few nice coriander leaves and place them in a bowl of cold water.
- Cut the salmon into 1-centimetre cubes on top of the finely chopped mixture on your board and push half of the salmon aside.
- Chop the remaining half super finely – until it resembles a purée – and mix in the coarser salmon pieces, a pinch of sea salt and black pepper.
- Divide the mixture into four portions and shape them into cakes about 2 centimetres thick.
- Place a large non-stick frying pan with 1 tablespoon of olive oil over medium-high heat.
- Fry the cakes for 2 minutes on each side, or until beautifully golden brown.
- Spoon the chilli jam onto the fish cakes
- Pour a splash of water into the pan, turn off the heat and tilt the pan so the water flows around the cakes.
- Serve the cakes with the drained coriander leaves.
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