Asian Fish Cakes

Crush the lemon sorghum on a large cutting board and remove the outer hard layer. Peel the ginger and finely chop it along with the inner part of the lemon sorghum and most of the cilantro. Place the remaining leaves in a bowl of cold water.

Cut the salmon into 1 cm thick pieces and place it on top of the spice mixture, then shift half of the fish to the edge. Finely chop the remaining salmon until it becomes almost a puree, mix everything together and season with salt and black pepper. Divide into 4 parts and shape into patties about 2 cm thick.

Place a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Fry the patties for 2 minutes on each side until golden brown. Top with chili jam, splash a little water into the skillet, turn off the heat, and swirl the skillet to distribute the sauce. Serve garnished with fresh cilantro leaves.