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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.


  • 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


  • 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.
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Reviews (3 reviews)

  • none7 | 07/30/2019

    Easy and excellent results. Like all fish cakes, I always refrigerate them for an hour before cooking - they stick together much better that way. Chopping the fish on top of the ginger/lemongrass mixture is an excellent idea - mixed it all in really well. Instead of salt, I used a little soy sauce to add flavor.

  • brookeadler | 07/09/2019

    Where does one find chili jam? Commercial product or is there a recipe which is not included?

  • gmKlein | 07/09/2019

    Excellent! Easy recipe with outstanding results. The first time I did it exactly as directed but elected to use a food processor for a double batch on the second try. Chopping by hand resulted in fish cakes that were more moist and juicy while the food processor version was very dry. Back to hand processing next time around.

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