Lightly bash the lemongrass on your work surface and peel away the tough outer layer.
Peel the ginger, then finely chop it together with the tender inside of the lemongrass and most of the coriander (stalks and leaves). Keep a few pretty coriander leaves back in a small bowl of cold water.
Chop the salmon into 1cm chunks directly over the herb mixture. Push half the salmon to one side.
Finely chop the other half until it almost becomes a purée, then mix the chunkier pieces back through. Season with sea salt and black pepper.
Divide the mixture into four portions, then shape and flatten into 2cm-thick patties.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Cook the patties for around 2 minutes on each side, until golden and cooked through.
Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn off the heat, and gently shake the pan so everything gets coated in the glossy sauce.
Drain the reserved coriander leaves and scatter over the top to serve.
Caroline’s notes
I’m using fresh salmon, but frozen works brilliantly too — just defrost and pat dry. You can easily swap the salmon for white fish and if you don’t have lemongrass, a little lemon zest gives the same lovely lift. Effortless cooking at its best — these fishcakes are full of flavour, beautifully rustic, and absolutely delicious. Enjoy them just as they are, or serve with rice, noodles, or tucked into a warm pitta.