Fish Finger Bhorta
If it’s good enough for Nigella then why not us? Another recipe that is a bit of a sensation on social media, so let’s give it a go.
Bhorta could be thought of an Asian bubble and squeak, mashed and fried vegetables. Here we’re going to do it with a Western twist so I’m not quite sure where that leaves us, other than with a very tasty dish.
We’re going to make it with that school dinner favourite, fish fingers.
Bhorta is also spelt bhurta and bharta representing that the dish stems from India, Bangladesh and Pakistan.
Serves 2
Cooking surfaces
then
BBQ Temperature
Ingredients
For the pickled onion
- A small red onion, halved and then finely sliced.
- Red wine vinegar to cover the onion.
For the Bhorta
- 10 fish fingers – Nigella uses 12 but that come in packs of 10 or 30 so let’s be sensible
- 2 white onions, cut in half and sliced thinly into half moons.
- 2 red birds eye chillis, chopped finely
- 2 cloves garlic, chopped finely
- 1 inch of ginger, chopped finely
- 3 tbsp Ground nut oil
- 2 tbsp English mustard
- Maldon salt
- 125 baby Spinach
- Juice of a lime
- Fresh coriander to garnish
Equipment
- Big Green Egg Cast Iron Skillet
- Big Green Egg Wok
- Big Green Egg EGGspander system
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Method
To make the pickled red onion
- Finely slice the red onion and put into a small bowl.
- Cover with red wine vinegar and leave for 24 hours to pickle.
To make the bhorta
- Setup your Egg for an indirect cook with the ConvEGGtor and stainless grid on top. Heat to 200°C.
- Add you fish fingers to the cast iron skillet and bake for 25 minutes turning once. You want them to go much crispier than usual.
- Set them to one side on something heatproof.
- No change your Egg to a direct cook with the EGGspander basket and a wok. Try to reduce your Egg’s temperature to about 180°C although this isn’t critical.
- Add about 3tbsp of oil to the wok, the sliced white onions and a good pick of salt. Cook for about 10-15 minutes, softening the onions but not turning them brown too much.
- Once the onions are soft, add the garlic, chopped chillis and ginger and cook for a further 2 minutes.
- Now add the spinach and English mustard and cook until the spinach wilts, this will be quite quick.
- Take the fish fingers and break them up with a fork into fairly large pieces and add to the wok and stir through, reheating them.
- Take off the Egg and pour over the juice of a lime and stir through.
- Split into bowls and garnish with the coriander and some of the pickled onions.
