Jamie Oliver’s Thai Fish Cakes are a delicious and flavorful dish, perfect for a quick dinner or an appetizer when entertaining guests. These fish cakes combine fresh fish with vibrant Thai flavors like lemongrass, ginger, and lime, resulting in a zesty, aromatic dish. The fish cakes are crisp on the outside and tender on the inside, offering a perfect balance of texture and taste. Served with a tangy dipping sauce, they make for a light yet satisfying meal that’s sure to impress.
What is Jamie Oliver Thai Fish Cakes?
Jamie Oliver’s Thai Fish Cakes are made from fresh fish, blended with classic Thai ingredients such as lemongrass, chili, and ginger. These fish cakes are then lightly fried until golden and crispy. With a fragrant and flavorful profile, they capture the essence of Thai cuisine while being incredibly simple to prepare. They’re ideal for serving as a main course or as a starter for a larger meal.
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Why You Should Try This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for weeknights.
- Full of flavor: Combines fresh fish with aromatic Thai spices for an irresistible taste.
- Versatile dish: Can be served as an appetizer or main course.
- Healthy and light: Made with fresh ingredients, providing a nutritious option.
- Great for entertaining: Impress your guests with a flavorful, homemade appetizer.
Ingredients Needed to Make Jamie Oliver Thai Fish Cakes
- 400g (14 oz) white fish fillets – cod or haddock, for a mild flavor.
- 1 lemongrass stalk – finely chopped, for a fresh citrusy note.
- 1 red chili – deseeded and chopped, to add heat.
- 2 garlic cloves – minced, for depth of flavor.
- 1 tablespoon ginger – freshly grated, to add a spicy kick.
- 1 tablespoon fish sauce – for an authentic Thai taste.
- 1 egg – to bind the mixture together.
- 1 lime – zested and juiced, to add brightness.
- 2 spring onions – finely sliced, for a mild onion flavor.
- Handful of fresh coriander – chopped, for a fresh, herbaceous taste.
- Vegetable oil – for frying the fish cakes.
Equipment
- Food processor or blender
- Mixing bowl
- Frying pan
- Sharp knife
- Chopping board
- Measuring cups and spoons
Instructions to Make Jamie Oliver Thai Fish Cakes
- Prepare the fish mixture: In a food processor, add the white fish fillets, lemongrass, red chili, garlic, ginger, fish sauce, and lime zest. Pulse the mixture until everything is well combined but still slightly chunky. Be careful not to over-blend into a paste.
- Add the egg and herbs: Transfer the fish mixture to a mixing bowl. Add the egg, spring onions, and chopped coriander. Stir everything together until well mixed.
- Shape the fish cakes: Wet your hands to prevent sticking, and shape the mixture into small patties about the size of a golf ball. Then, flatten it slightly.
- Heat the oil: In a large frying pan, heat a generous amount of vegetable oil over medium heat.
- Cook the fish cakes: Fry the fish cakes in batches for 3-4 minutes on each side or until golden brown and crispy. Be careful not to overcrowd the pan.
- Drain and serve: Once cooked, remove the fish cakes from the pan and place them on a paper towel to drain any excess oil. Serve with lime wedges and a dipping sauce of your choice.
What Goes Well With Jamie Oliver Thai Fish Cakes
- Sweet chili dipping sauce: A classic pairing that adds a sweet and spicy element.
- Steamed jasmine rice: Light and fluffy rice complements the bold flavors of the fish cakes.
- Cucumber salad: A refreshing side that balances the richness of the fish cakes.
- Pickled vegetables: Adds a tangy contrast to the savory fish cakes.
- Lettuce wraps: Serve the fish cakes in lettuce leaves for a fresh and light presentation.
- Mango salsa: A sweet and tangy salsa pairs beautifully with the spiced fish cakes.
Expert Tips for Making the Best Jamie Oliver Thai Fish Cakes
- Use fresh fish: Fresh, high-quality fish ensures the best texture and flavor for your fish cakes.
- Don’t over-process the fish: Pulse the fish mixture just enough to combine the ingredients, leaving some texture in the fish.
- Chill the mixture: If the fish mixture is too soft to handle, chill it in the fridge for 10-15 minutes before shaping it into cakes.
- Serve immediately: Thai fish cakes are best served hot and crispy, straight from the pan.
- Adjust the heat: Add more or less chili depending on your spice preference.
Easy Variations of Jamie Oliver Thai Fish Cakes
- Use prawns: Substitute some or all of the fish with prawns for a different seafood flavor.
- Add breadcrumbs: For a crispier texture, coat the fish cakes in breadcrumbs before frying.
- Make it spicy: Add extra chili or a pinch of red pepper flakes for more heat.
- Bake instead of frying: For a healthier option, bake the fish cakes in the oven at 200°C (400°F) for 15-20 minutes.
- Add coconut: Mix in a tablespoon of desiccated coconut for a tropical twist.
Best Practices to Store Jamie Oliver Thai Fish Cakes
- Refrigerate leftovers: Store any leftover fish cakes in an airtight container in the fridge for up to 2 days.
- Freeze for later: Fish cakes can be frozen before cooking. Shape them and freeze them in a single layer on a tray, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
- Thaw before cooking: If frozen, thaw the fish cakes in the fridge overnight before frying or baking.
Best Practices to Reheat Jamie Oliver Thai Fish Cakes
- Oven method: Reheat the fish cakes in the oven at 180°C (350°F) for 10 minutes until heated through.
- Pan-fry method: Lightly pan-fry the fish cakes in a little oil to restore their crispiness.
How Can I Make Jamie Oliver Thai Fish Cakes Healthier?
- Bake instead of frying: Baking the fish cakes reduces the amount of oil used, making them lighter.
- Use olive oil: Swap vegetable oil for olive oil for a healthier frying option.
- Add more vegetables: Incorporate finely chopped veggies like bell peppers or carrots into the mixture for added nutrients.
- Reduce the salt: Use low-sodium fish sauce to cut down on salt content.
Nutrition Value (per serving)
- Calories: 220
- Protein: 18g
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
FAQs
Can I use frozen fish to make Thai fish cakes?
Yes, frozen fish can be used to make Thai fish cakes. Make sure to thaw the fish completely and pat it dry with paper towels to remove any excess moisture before blending with the other ingredients.
How do I keep Thai fish cakes from falling apart?
To prevent Thai fish cakes from falling apart, make sure the fish mixture is well combined and not too wet. Chilling the mixture for 10-15 minutes before shaping the patties can help them hold their shape better during frying.
Can I bake Thai fish cakes instead of frying them?
Yes, Thai fish cakes can be baked for a healthier option. Preheat the oven to 200°C (400°F), place the fish cakes on a baking tray, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
What dipping sauce goes well with Thai fish cakes?
Thai fish cakes pair well with a sweet chili dipping sauce, a tangy lime and soy sauce mix, or a peanut dipping sauce for added flavor contrast.
Final Words
Jamie Oliver’s Thai Fish Cakes are an easy, flavorful dish that packs a punch with fresh herbs, spices, and fish.
Whether served as a starter, main course, or party snack, these fish cakes are sure to impress with their balance of crispy texture and aromatic flavors. Try this recipe today and enjoy a taste of Thailand in the comfort of your own kitchen!
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Jamie Oliver Thai Fish Cakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Description
Jamie Oliver’s Thai Fish Cakes are made from fresh fish, blended with classic Thai ingredients such as lemongrass, chili, and ginger. These fish cakes are then lightly fried until golden and crispy. With a fragrant and flavorful profile, they capture the essence of Thai cuisine while being incredibly simple to prepare. They’re ideal for serving as a main course or as a starter for a larger meal.
Ingredients
- 400g (14 oz) white fish fillets – cod or haddock, for a mild flavor.
- 1 lemongrass stalk – finely chopped, for a fresh citrusy note.
- 1 red chili – deseeded and chopped, to add heat.
- 2 garlic cloves – minced, for depth of flavor.
- 1 tablespoon ginger – freshly grated, to add a spicy kick.
- 1 tablespoon fish sauce – for an authentic Thai taste.
- 1 egg – to bind the mixture together.
- 1 lime – zested and juiced, to add brightness.
- 2 spring onions – finely sliced, for a mild onion flavor.
- Handful of fresh coriander – chopped, for a fresh, herbaceous taste.
- Vegetable oil – for frying the fish cakes.
Instructions
- Prepare the fish mixture: In a food processor, add the white fish fillets, lemongrass, red chili, garlic, ginger, fish sauce, and lime zest. Pulse the mixture until everything is well combined but still slightly chunky. Be careful not to over-blend into a paste.
- Add the egg and herbs: Transfer the fish mixture to a mixing bowl. Add the egg, spring onions, and chopped coriander. Stir everything together until well mixed.
- Shape the fish cakes: Wet your hands to prevent sticking, and shape the mixture into small patties about the size of a golf ball. Then, flatten it slightly.
- Heat the oil: In a large frying pan, heat a generous amount of vegetable oil over medium heat.
- Cook the fish cakes: Fry the fish cakes in batches for 3-4 minutes on each side or until golden brown and crispy. Be careful not to overcrowd the pan.
- Drain and serve: Once cooked, remove the fish cakes from the pan and place them on a paper towel to drain any excess oil. Serve with lime wedges and a dipping sauce of your choice.
