Fish and Herb Kofta
Photography by Josh Griggs.
The earthy flavour from the walnuts in the tarator sauce pairs beautifully with the fresh fish kofta. A bowl of purchased pickles, flatbreads and lemon wedges are the perfect accompaniments.
Serves: 4-6
INGREDIENTS
700 grams white fish fillets (I used terakihi)
1 cup fresh white breadcrumbs
2 large eggs, size 7
2 cloves garlic, crushed
2 spring onions, very finely chopped
¼ packed cup each mint and parsley, finely chopped together
1½ teaspoons cumin seeds, toasted
½ teaspoon each ground turmeric and dried chilli flakes
finely grated zest 1 large lemon
2 teaspoons sea salt
vegetable oil for cooking
Tarator Sauce (see recipe below), to serve
Tarator Sauce
2 thick slices day-old white bread (weight after crusts removed 100 grams)
½ cup walnuts, plus 2 tablespoons extra for garnish, toasted
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon sea salt
⅔ cup thick plain yoghurt
3 tablespoons olive oil
¼ cup fresh dill, finely chopped, plus a little extra to serve
METHOD
Cut the fish into small pieces and place in a large bowl. Add all the remaining ingredients, except the oil, and mix to combine.
Place half of the mixture in a food processor and pulse a few times to roughly chop the fish so it holds together. Repeat with the remaining mixture. Don’t process to a smooth paste. Cover and chill for 1 hour.
Form 2 tablespoons of the mixture into an oval and place on a tray. Repeat with the remaining mixture. You should get about 20.
Heat 2 tablespoons of oil in a large sauté pan over a medium heat and cook the kofta, in batches, for about 4 minutes, turning to brown on all sides. Drain on kitchen towels and keep warm in a low oven until all the kofta are cooked.
To serve: Place the koftas on a platter and serve with the Tarator Sauce, lemon wedges and pickles if desired. Scatter over the extra fresh dill from the Tarator Sauce recipe.
Tarator Sauce: Run the slices of bread under the cold tap then squeeze out the water. Place in a food processor along with the walnuts, garlic, lemon juice, tahini and salt. Process to a thick paste then tip into a bowl. Fold in the yoghurt, oil and then the dill. Transfer to a serving bowl and top with the extra walnuts and dill. Makes about 1 cup
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