1 lemongrass stalk (around 20g) A thumb-sized piece of ginger (6 cm, about 20g) A small handful of fresh coriander (15g) 500g salmon fillets, no skin, no bones, all the good stuff 4 teaspoons of that sticky, sweet chili jam A spoonful of olive oil Salt. Black pepper
Smash the lemongrass until it cracks open. Peel back the rough shell. Mince the softer core with the ginger and most of the coriander. The smell lifts you right out of the room. Save some leafy coriander bits in ice water for garnish. It’s a tiny extra step, but feels a bit magic. Cut the salmon. Half of it into neat little pieces, the rest down to mush. Doesn’t sound appealing, I know, but trust me. It’s this contrast—the chunky bite and smooth paste—that makes the texture just right. Dump it all in a bowl. The fish, the herbs, the seasonings. Mix it with your hands if you can stomach it—feels messy, cold, and alive. Like you’re really making something. Shape into patties. Four of them. Not perfect circles—more like rough-edged discs. If the mix feels too loose, shove it in the fridge for a bit. Helps it settle. Heat your pan, get the oil hot but not smoking. Lay the patties in, listen for the sizzle. Two minutes each side, maybe a bit more. They should go golden, not burnt. Just right. Then, splash a little water in the pan (stand back, it’ll spit) and slide in the chili jam. It melts into a shiny glaze that clings to the fish like a final coat of deliciousness. Pull them out, top with those ice-cold coriander leaves. Eat immediately. With fingers, if you want.
