A healthy, fresh take on fish fingers that have a lovely crunch from the almonds and puffed quinoa.
Serves: 4
INGREDIENTS
450 grams firm white fish fillets, cut into long fingers
Crumbs
½ cup ground almonds
¾ cup puffed quinoa
3 tablespoons dukkah
2 tablespoon chia seeds
sea salt and ground pepper
To cook
¾ cup brown rice flour
2 eggs, lightly beaten
olive oil and butter, for cooking
To serve
Green Goddess Dressing, see recipe below
lemon wedges, mint leaves and coleslaw
Green Goddess Dressing
½ cup plain yoghurt
½ cup sour cream,
2 cloves garlic, crushed
3 tablespoons capers, well drained
zest 1 lemon
½ cup tightly packed herbs, use any combination of parsley, coriander, mint and basil
sea salt and ground pepper
METHOD
Combine all the crumbs ingredients in a shallow dish and season.
Put the brown rice flour and eggs in separate dishes and season both with salt and pepper. Dip the fish first in the flour, then in the egg, letting the excess drip off. Coat in the crumb mixture, pressing it on gently to adhere.
Heat a little olive oil in a sauté pan, then add a small knob of butter. Cook the fish over a medium heat until golden and just cooked through, about 3–4 minutes depending on the size of the fillets. Drain on kitchen towels.
To serve: Arrange fish on a platter and serve with the Green Goddess Dressing, lemon wedges, mint leaves and a bowl of coleslaw.
Green Goddess Dressing
Place all the ingredients in a food processor, season generously and blend until smooth and bright green. Makes about 1¼ cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!