Jamie Oliver Thai Fish Cakes Recipe [Tips & Tricks]

I remember the first time I tried Thai fish cakes. It was at a little street market in Bangkok. The air was thick with the scent of lemongrass, lime leaves, and fresh seafood. As I bit into the perfectly crispy fish cake, the flavors exploded-savory, spicy, and a little tangy. It was like a mini explosion of Thai cuisine in my mouth. That experience stuck with me and made me appreciate the joy of blending fresh, vibrant ingredients.

Fast forward a few years, and I stumbled across Jamie Oliver’s take on Thai fish cakes. His recipe captured the essence of that Bangkok street food experience, minus the flight across the world. I knew I had to try it. And let me tell you-it’s a keeper! So, if you’re craving a dish that combines bright, zesty flavors with a comforting, crispy texture, Jamie’s recipe is where it’s at.

Jamie Oliver’s Thai Fish Cakes Recipe

Jamie Oliver’s recipe strikes the perfect balance between simplicity and flavor. It’s not overly complicated but still gives you that authentic Thai flair. His approach to fish cakes isn’t just about slapping some fish together. It’s about creating layers of flavor with fresh herbs and spices.

What I Love About This Recipe

• Quick to whip up with fresh, easy-to-find ingredients
• Packed with flavor but not overwhelming
• Crispy on the outside, tender on the inside

If you’ve ever had the chance to try Thai fish cakes from a street vendor, this recipe might remind you of that unforgettable crunch and burst of flavors.

Ingredients Needed

Now, let’s dive into the magic of the ingredients. These are the essentials, the building blocks of Jamie’s Thai fish cakes. When I first saw the list, I thought, ’Wow, this sounds so simple, but I bet the flavors are going to be off the charts.’ And they absolutely were.

Here’s what you’ll need:

• White Fish Fillets – Cod, haddock, or any mild white fish works. I usually opt for cod because it has a nice flaky texture.
• Thai Red Curry Paste – A little goes a long way. It’s the secret to that authentic Thai kick.
• Lemongrass – You get that fresh, citrusy zing. If you can’t find it fresh, you can use lemongrass paste, but fresh is always best.
• Ginger – Adds warmth and depth to the flavor.
• Garlic – The classic, earthy base note. You’ll chop it up finely.
• Egg – Holds the mixture together while still keeping the cakes light.
• Fresh Coriander (Cilantro) – Brightens the entire dish. It’s like sunshine in your mouth.
• Fish Sauce – For that salty umami flavor.
• Lime Leaves – They add an aromatic, slightly sweet citrus note that’s hard to beat.
• Breadcrumbs – To bind everything together.
• Chili (optional) – If you like it spicy, don’t skip the chili. It adds just the right amount of heat.

How To Make Jamie Oliver’s Thai Fish Cakes

Here’s the part where it all comes together. Jamie’s method is pretty straightforward but oh-so-delicious.

1. Prepare The Fish

   • Start by lightly poaching the fish fillets. I usually do this by simmering them in water with a pinch of salt for just about 10 minutes.
   • Once the fish is cooked, flake it into small pieces. Make sure there are no bones-nothing worse than biting into one!

2. Create The Flavor Base

   • In a large bowl, combine the red curry paste, grated ginger, garlic, and lemongrass. You can use a pestle and mortar if you want to go all traditional, but a food processor does the job just as well.
   • Add the fish sauce and finely chopped lime leaves. Trust me, these are key to bringing that zingy flavor!

3. Mix Everything Together

   • Add the flaked fish into the bowl along with the egg, breadcrumbs, coriander, and a pinch of salt.
   • Use your hands (trust me, it’s the best way) to mix everything together. Don’t be afraid to get in there and really blend all those flavors.

4. Shape And Cook The Cakes

   • Shape the mixture into small patties. I like them a bit thicker, but it’s up to you.
   • Heat a little oil in a pan and cook the cakes until they’re golden brown on both sides. It should take about 3-4 minutes per side.

Ingredient Science Spotlight

Ever wondered why certain ingredients work so well together in this recipe? Let’s break down the science behind a few key players:

• Fish Sauce: This salty, fermented ingredient is packed with amino acids, which are the building blocks of protein. When added to food, it creates that deep, savory umami flavor. It’s like a flavor booster that rounds out all the other ingredients.
• Lemongrass and Lime Leaves: These aromatic plants are high in essential oils. The citrusy oils give the fish cakes a fresh and zesty fragrance. Both ingredients also have antimicrobial properties, which is why they’ve been used in Southeast Asian cooking for centuries.
• Red Curry Paste: Packed with a variety of spices like galangal, coriander, and cumin, the paste brings a complex heat. The capsaicin from the chili peppers in the paste also triggers the release of endorphins, making the dish even more addictive!

Expert Tips

Here’s what I’ve learned over time to make sure your Thai fish cakes are the absolute best:

• Use fresh fish: I cannot stress this enough. Fresh fish gives the best texture and flavor. Frozen fillets just don’t have the same moisture level.
• Get the oil temperature right: Too hot, and they’ll burn. Too cold, and they’ll become soggy. Medium heat is your friend here.
• Don’t skip the coriander: I know some people aren’t fans of cilantro, but it adds a freshness that balances the richness of the curry paste. If you’re one of those cilantro-haters, try fresh mint instead.

Recipe Variations

If you want to mix it up a bit, here are a few ways to make this dish your own:

• Vegetarian version: Swap out the fish for mashed tofu or chickpeas. Add some grated zucchini or carrots for texture.
• Add more heat: If you like things spicy, bump up the chili or use a spicier curry paste.
• Make it a salad: Skip the frying and serve the fish mixture on a fresh salad with Thai-style dressing-perfect for a lighter meal.

Final Words

This recipe has been my go-to for years when I’m craving something flavorful but not overly complicated. It’s always a hit at dinner parties or just a cozy meal at home. What I love is how it transports me right back to that street market in Bangkok, with every bite.

So if you’re looking for a recipe that’s vibrant, full of bold flavors, and impresses anyone who tries it, Jamie Oliver’s Thai fish cakes are an absolute must. Give it a go-it might just become your new favorite dish too.

FAQs

What Fish Can I Use For Jamie Oliver’s Thai Fish Cakes?

You can use white fish like cod, haddock, or even salmon for a richer flavor.

Can I Make Jamie Oliver’s Thai Fish Cakes In Advance?

Yes! You can make the fish cakes ahead of time and refrigerate them until you’re ready to cook.

How Do I Make The Fish Cakes Crispy Like In The Recipe?

Fry them on medium-high heat until golden brown, making sure not to overcrowd the pan.

Can I Substitute The Fish Sauce In Jamie Oliver’s Recipe?

Yes, you can use soy sauce as a substitute if you want a less salty option.

Do I Need To Use Kaffir Lime Leaves?

It’s recommended for an authentic flavor, but if you can’t find them, you can leave them out or use lime zest instead.

What Type Of Breadcrumbs Should I Use?

Use fresh white breadcrumbs for the best texture, or panko for extra crunch.

Can I Bake These Thai Fish Cakes Instead Of Frying Them?

Yes, you can bake them at 200°C (400°F) for 15-20 minutes until golden and cooked through.

How Spicy Are Jamie Oliver’s Thai Fish Cakes?

The spice level depends on how much chili you use. You can adjust it to your liking.

Can I Freeze Thai Fish Cakes?

Yes! Just freeze them raw on a baking sheet and then transfer to a bag or container once frozen.

What Should I Serve With Thai Fish Cakes?

They go great with a simple salad, steamed rice, or a dipping sauce like sweet chili sauce.