Quick Asian Fishcakes

Ingredients

• 1 lb white fish fillets, such as cod or haddock
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil

Directions

1. Bruise the lemongrass firmly on your work surface, then discard the tough outside layer. Peel the ginger and chop it very finely with the tender lemongrass center and most of the cilantro, including the stalks; save a few pretty leaves in a bowl of cold water for finishing. Cut the salmon into 1/2-inch pieces right on top of that mixture, then move half of the salmon off to the side. Mince the remaining salmon until it is extremely fine, nearly a purée, then fold the larger pieces back in. Season with sea salt and black pepper. Split the mixture into 4 portions, then form and press them into patties about 3/4-inch thick.
2. Set a large non-stick frying pan over medium-high heat and add 1 Tbs. of olive oil. Sear the patties for 2 minutes per side, until they’re nicely browned. Spoon the chili jam onto the fishcakes, pour a splash of water into the pan, turn off the heat, and gently shake the pan so everything gets coated. Finish with the drained cilantro leaves.