As soon as I saw this recipe published in The Guardian last year I knew I wanted to try it. There is something that is visually enchanting about the ruby red slices against the golden yellow of the fish and chips. Credit of this recipe goes to journalist Ash Sarkar’s Twitter, and was recently published in Nigella Lawson’s Cook, Eat Repeat.
This has definitely been added to my routine of weekend cooks when the day has been busy and i want both a quick but delicious meal with little effort besides chopping some onions!
This recipe serves two, although is easily halved if you are cooking for one.
Fish Finger Bhorta:
– ½ Red onion
– Red wine vinegar to cover
- 2 small brown onions
- 2 red chillies (Optional)
- 2 fat cloves of garlic
- 1 x 15ml tablespoon finely grated fresh ginger (approx. 50g / 3-inch chunk)
- 8-12 frozen fish fingers
- 3 x 15ml tablespoons vegetable oil
- 2 x 15ml tablespoons english or dijon mustard
- 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
- 125 grams baby spinach
- 1 lime
- 1/2 bunch chopped fresh coriander (plus more to serve)
- Make the onions at least 2 hours in advance (Ideally a day if you can plan that far ahead). Thinly slice the red onion and add to a jar. Cover the onions with vinegar and seal with a lid, placing in the fridge to pickle.
- Preheat the oven to 220C and line a baking pan with grease proof paper for your fish fingers.
- While the oven is pre-heating, thinly slice the brown onions, chop the chilli and the garlic, and grate the ginger.
- Place the fish fingers on the tray and bake for 25 minutes until the fish fingers are crispy.
- In a medium sized fry pan, add the oil and gently cook the onions for 20 or so minutes.
- Add the ginger, garlic and chilli and cook for a further 2 -5 minutes.
- Add the mustard and salt, and stir to combine before adding the spinach leaves. Squeeze in the juice of the lime. Remove from heat.
- Add the fish fingers and break them up with the spatula, mixing as you go.
- Serve with the red onion pickle, and chopped corriander.