Quick Asian Fishcakes – this recipe contains five ingredients, if you don’t count salt, pepper & oil, & is from Jamie Oliver’s latest cookbook aptly named ‘5 Ingredients – quick & easy food’. I chose this recipe because I’m trying to eat more fish & the rest of the ingredients – lemongrass, ginger, cilantro & pepper jelly, I had on hand.
I’ve created a new section on my website for other people’s recipes from cookbooks, magazines & around the web that have sparked my interest so I’ve made the recipes, styled them & photographed them to share with you. If they don’t work, I won’t post the recipe as my intent is to share recipes I’ve tried & liked, not to criticize anyone’s creations.
My first thought when I read through the recipe was “why didn’t they use a food processor?”. If you’ve ever chopped lemongrass finely so it was edible you’d understand. Half the salmon is chopped finely, the remaining half is kind of chopped until it’s “almost like a puree”. A food processor would of made fast work of it too. I did cheat a little & chopped the lemongrass & ginger in my food processor. I never was particularly good at following directions.
You’ll want a really good non-stick pan to cook these. The recipe calls for a tablespoon of olive oil. If your non-stick pan has seen better days, add a little more oil.
Although the recipe has no binding ingredients, the fishcakes held together, thanks to the half of the salmon you made puree-like. The fishcakes were then were finished off with a little chili jam & water to coat create a nice glaze. Lastly a smattering of cilantro leaves. I also served them drizzled with some lime juice. The recipe didn’t stipulate this but I thought the fishcakes could benefit from a little acidity.
I served buttered ginger, garlic green beans alongside the fishcakes. Not too shabby & it was nice to follow someone else’s recipe for a change instead of creating one myself. If I made them again I’d use a food processor for the whole recipe. I’ve always loved the way Jamie cooks, probably because it’s a lot like how I cook with big, bold flavors. This cookbook certainly doesn’t disappoint. I’ve booked-marked several other recipes I want to try so you’ll be seeing more 5-ingredient meals. You can pick up a copy here. Cheers, Lovoni
A PIC TO SHARE ON PINTEREST
- 1 stick of lemongrass
- 2-inch (6cm) piece ginger, peeled
- 1/2 bunch cilantro (coriander) leaves & stalks, plus a few extra leaves for garnish
- 1 lb (453g) salmon, skin removed
- 4 teaspoons red pepper jelly (or chili jam)
- Trim stalk end & dry tops of lemon grass. Remove the first tough outer layer. – you want just the white & pale green parts only. Coarsely chop the lemongrass & place in a bowl of a small food processor or blender. Add ginger. Blitz until very finely chopped. Add cilantro & blitz again until coarsely chopped; scrape into a medium bowl.
- Dice the salmon & add half of it to the lemongrass mixture. Very finely chop the remaining salmon, squashing it against the chopping board until it’s almost like a puree. Add to mixture with a good pinch of salt & pepper. Divide mixture into 4, equal-sized patties. Shape until patties are nicely round & about 3/4 inch (2cm) thickness.
- Heat a little oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 to 3 minutes each side or until golden brown. Add red pepper jelly to pan with about 2 tablespoons of water. Very gently jiggle the pan to create a bit of a sauce. Turn fishcakes to coat. Serve with extra cilantro leaves & lime wedges.
- I served this recipe with buttered garlic & ginger green beans.