Jamie Oliver’s Thai fish cakes are all about big flavors, simple steps, and a gorgeous mix of fresh ingredients.
The secret is using firm white fish—something like cod or haddock works best for texture.
I like to blitz everything in the food processor just until combined, leaving a bit of texture in the mix.
The fragrant hit of lemongrass and fresh cilantro makes these stand out from any fish cakes you’ve had before, trust me!
One thing that’s really helpful is wetting your hands slightly when shaping the patties to keep the mixture from sticking.
These are quick to fry up and even better served with a tangy sweet chili dipping sauce!
How to Make Jamie Oliver Thai Fish Cakes
Ingredients
- 1 lb Salmon
- 2 stalks Lemongrass
- 1 thumb-size piece Ginger
- 3 Garlic Cloves
- 1 Red Chili
- 1 bunch Cilantro
- 2 tbsp Fish Sauce
- 1 Lime
- 1 Egg
- 1 cup Bread Crumbs
- 1/4 cup Vegetable Oil
Step-by-Step Instructions
Step 1:
Mince the lemongrass, ginger, garlic, and red chili finely.
Combine them in a bowl with the chopped cilantro.
This mixture will add vibrant flavors to your fish cakes.
Step 2:
Add the salmon to a food processor.
Pulse it until coarsely ground, then add the spice mixture from Step 1, along with fish sauce, lime juice, egg, and bread crumbs.
Mix well.
Step 3:
Wet your hands slightly to shape the mixture into golf ball-sized patties.
Flatten them gently to form disks.
Line them on a tray.
Step 4:
Refrigerate the patties for about 20 minutes.
Chilling helps them hold their shape better during cooking.
Step 5:
Heat vegetable oil in a large pan over medium heat.
Fry the fish cakes in batches for 3-4 minutes per side until golden brown and cooked through.
Tips and Tricks for Making This Recipe
Chilling the Patties:
Chilling the mixture before shaping and cooking ensures your fish cakes maintain their form while cooking.
It’s a simple step that makes a big difference.
Consistent Sizes:
Shape each patty to the same size for even cooking.
You’ll get an even and beautiful cook every time you follow this advice.
Healthy Oil Choice:
Use vegetable oil for frying to achieve a crispy texture.
It maintains a good flavor balance without overpowering the delicate ingredients.
Handling the Mixture:
The fish mixture can be sticky, so keep your hands wet when shaping the fish cakes.
This will make forming them an easier process.
Serving Fresh:
Serve the fish cakes immediately after cooking for the best texture and taste.
They’re most delicious when fresh and hot!
What to Serve with Jamie Oliver Thai Fish Cakes
Stir-Fried Vegetables
You can’t go wrong with a side of stir-fried vegetables when making Jamie Oliver Thai fish cakes!
Think bell peppers, snap peas, and even some baby corn tossed in a light soy sauce.
The vibrant colors and crisp textures add a wonderful contrast and balance to the fish cakes.
Spicy Mango Salsa
A refreshing and zesty mango salsa can add an extra punch of flavor.
Combine diced mango, red onion, cilantro, and a dash of lime juice for zing.
This tropical salsa brings a burst of freshness that pairs perfectly with the savory fish cakes.
Jasmine Rice
If you want to stick to something classic, serve Jasmine rice alongside these fish cakes.
This fragrant rice has a subtle aroma and a slightly sticky texture.
The rice perfectly complements the herbs and spices in the fish cakes without overpowering them.
Sweet Potato Fries
A side of sweet potato fries can bring an unexpected twist!
These can be baked or fried and are a fun way to add some sweetness to your meal.
Plus, their crispiness provides a appealing contrast against the soft fish cakes.
Asian Slaw
Consider making a refreshing Asian slaw with cabbage, carrots, and some sesame dressing.
The crunchy slaw can balance the texture while the tangy dressing enhances the overall flavors.
It’s a light side that won’t steal the spotlight from your delicious fish cakes.
Try these inventive ideas the next time you’re serving up Jamie Oliver’s Thai fish cakes for an exciting meal!
Variations and Substitutions
For a different flavor, you can easily switch up the protein used in the fish cakes!
Try using prawns instead of fish for a unique twist.
The texture can also be altered by rolling the patties in breadcrumbs before frying.
This adds a satisfying crunch to your Thai fish cakes.
Spice Level
If you like a bit of heat, throw in some extra chili or red pepper flakes.
This tweak adds a nice kick without overwhelming the dish.
Serving Suggestions
Serve with a side of stir-fried vegetables like bell peppers or snap peas.
These add both color and nutrients.
Preparation Tips
Chilling the mixture before shaping makes it more manageable to work with.
Keep the fish cakes uniform in size for even cooking.
How to Store Leftover Jamie Oliver Thai Fish Cakes
Once you’ve finished cooking, you might have extra fish cakes that need storing.
Place the leftover fish cakes in an airtight container to keep them fresh and flavorful.
Storing them this way prevents moisture from seeping in, which could make them soggy.
Refrigeration Tips
Pop them in the fridge if you plan on enjoying them within three days.
Keep the container on a shelf inside rather than on the door for consistent temperature.
This makes sure they stay tasty and safe to eat.
Dealing with Salsa
If you served the fish cakes with a mango avocado salsa, refrigerate it separately in an airtight container.
Keep in mind that the avocado might oxidize and turn brown, so it’s best to eat it quickly.
For optimal freshness, consume the salsa within a day or two after making it.
Freezing Suggestions
If you want to keep them longer, freezing is a fantastic option.
Wrap each fish cake in plastic wrap, then place them in a freezer-safe bag.
Label the bag with the date and their name, and they should be great for up to a month.
Common Mistakes to Avoid
Overcrowding the Pan
You’re aiming for crispy fish cakes, and overcrowding the pan is a common pitfall.
To get that golden crust, cook them in batches so they have enough room to fry evenly on all sides.
Crowding leads to steaming, not frying, and ruins the crispy texture you’re aiming for.
Inconsistent Size
Keeping the fish cakes uniform is important for even cooking, so take the time to shape them consistently.
Different sizes mean some will be undercooked while others might burn.
Use wet hands to form each patty for a smooth and uniform finish.
Skipping the Chill Time
It might be tempting to hurry, but skipping the chilling step can cause the fish cakes to fall apart.
Chilling firms them up, making them easier to handle and shape without crumbling.
Let them chill for at least 20 to 30 minutes before you fry them.

Jamie Oliver Thai Fish Cakes Recipe
Ingredients
- 1 lb Salmon
- 2 stalks Lemongrass
- 1 thumb-size piece Ginger
- 3 Garlic Cloves
- 1 Red Chili
- 1 bunch Cilantro
- 2 tbsp Fish Sauce
- 1 Lime
- 1 Egg
- 1 cup Bread Crumbs
- 1/4 cup Vegetable Oil
Instructions
- Mince the lemongrass, ginger, garlic, and red chili finely.
- Combine them in a bowl with the chopped cilantro.
- This mixture will add vibrant flavors to your fish cakes.
- Add the salmon to a food processor.
- Pulse it until coarsely ground, then add the spice mixture from Step 1, along with fish sauce, lime juice, egg, and bread crumbs.
- Mix well.
- Wet your hands slightly to shape the mixture into golf ball-sized patties.
- Flatten them gently to form disks.
- Line them on a tray.
- Refrigerate the patties for about 20 minutes.
- Chilling helps them hold their shape better during cooking.
- Heat vegetable oil in a large pan over medium heat.
- Fry the fish cakes in batches for 3-4 minutes per side until golden brown and cooked through.