Author: DyZ3h8rBPzg
Who said that fish fingers have to be orthogonal parallelopipeds covered in breadcrumbs? This low-fat Middle Eastern version adds a whole new meaning to Fish Fingers.
- 700 g white fish fillets, skinned and minced
- 1 small onion, chopped
- ½ cup fresh parsley, chopped
- ¼ tsp ground black pepper
- 1 tbsp olive oil
For the sauce
- 1 small onion, sliced
- 1 tomato, chopped
- 2 garlic cloves, sliced
- 3 tbsp coriander leaves, chopped
- 1 green capsicum, sliced
- 100 g mushrooms, quartered
- ¼ tsp white ground pepper
- ¼ tsp ground cinnamon
- ¼ tsp chili powder
- ¼ tsp ground cumin
- Olive oil
- Put the minced fish in a bowl and mix with onions, parsley and black pepper.
- Divide the mixture into 12 portions and shape each portion into a “finger”. Brush with olive oil and grill for 5-6 minutes, turning to cook evenly.
- Add 750 ml (3 cups) of water to a pan and add in the onion, garlic, coriander, green capsicum, spices, mushrooms and tomatoes. Bring to the boil and simmer on low heat for 10 minutes.
- Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.
Calories: 310 Fat: 15.0 Sugar: 3.4 Fiber: 1.8 Protein: 35.4 Cholesterol: 105.0
I like to serve this by placing a bed of rice on a plate, then use a slotted spoon to create a bed of vegetables on the rice. Place some kofta on the veggies then spoon on as much of the liquid as you like.
The gravy is quite peppery-hot. You have been warned!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/lebanese-fish-kofta
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