Salmon and Ginger Fishcakes With Cucumber Relish

Preparation time:40 minutes


  • 500g boneless, skinless salmon or ocean trout
  • 80g Panko crumbs or dried fresh breadcrumbs
  • 2 tbsp. Chang’s Oyster Sauce
  • 1 tbsp. Chang’s Light Soy Sauce
  • 1 egg, beaten
  • 4 spring onions, white and pale green parts only, finely sliced (reserve dark green tops for garnish)
  • 1 tbsp. finely grated ginger
  • Finely grated zest of 1 lime or 2 kaffir lime leaves, very thinly sliced
  • Neutral oil for frying


  • 4 tbsp. rice vinegar + 4 tbsp. water
  • 30g or 2 tbsp. sugar
  • ½ thumb ginger, peeled and cut into very fine matchsticks
  • 1 small cucumber, seeds removed and cut into matchsticks
  • 2 red shallots, cut into matchsticks
  • ½ cup coriander leaves


  1. To make relish, heat the vinegar, water and sugar in a small saucepan or in microwave until sugar dissolves. Allow to cool then combine with ginger, cucumber, shallots and coriander and refrigerate, covered, until ready to use.
  2. Combine all fishcake ingredients in a bowl and shape into rissoles or meatballs. Ideally refrigerate for 20-30 mins for them to bind, then shallow fry in the oil over medium heat, turning occasionally.
  3. Drain on paper towel and serve with relish.