Lebanese Fish Kofta
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
  1. Put the minced fish in a bowl and mix with onions, parsley and black pepper.
  2. 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.
  3. 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.
  4. 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
Titli's Tips
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 https://titlisbusykitchen.com/recipe/lebanese-fish-kofta