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Recipe

Quick Asian Fishcakes

Servings: 4

Just five ingredients (not counting salt, pepper, and olive oil) pack maximal flavor in these simple fishcakes. The secret weapon is chili jam, a sweet and spicy condiment; Trader Joe’s and Stonewall Kitchens are two widely available brands. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

Ingredients

  • 1 stick of lemongrass
  • 2-1/2 inch piece of fresh ginger
  • 1/2 a bunch of fresh cilantro (1/2 oz.)
  • 1 lb. salmon fillets, skin off, pin-boned
  • Sea salt and black pepper
  • 1 Tbs. of olive oil
  • 4 tsp. chili jam

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 70
  • Sodium (mg): 60
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Sugar (g): 3
  • Protein (g): 26

Preparation

  • Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the cilantro, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1/2-inch chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 3/4-inch-thick patties.
  • Place a large non-stick frying pan on a medium-high heat with 1 Tbs. of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chili jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained cilantro.

Reviews

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Reviews (5 reviews)

  • user-3667560 | 09/22/2019

    Would it be sacrilege to used canned salmon in this recipe?

  • AdeleR | 09/13/2019

    These were excellent! No changes made.
    I used Stonewall Sweet Chile Jam.

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