Fish "Tacos" with a Fridge Surprise Slaw | Some News and an Update
A simplified, 5 ingredient baked fish finger recipe that produces tasty baked fish that's both smell-free and oil-free. You can also shallow-fry the fingers in some olive oil if you like, about 4 minutes on each side but the fishy smell may linger. The fridge surprise veggie slaw is perfect for using up all your fresh veg leftovers - below are some suggestions, and with the addition of brined pickles make the perfect base for the fish. If you prefer to use tortillas or wraps instead of the lettuce, please feel free to do so.
For the Fish Fingers:
- 500 g skinless bream fillets or other sustainable white fish
- 1 egg
- 1 tsp finely ground black pepper
- pinch sea salt
- 1/2 cup breadcrumbs of choice
For the Fridge Surprise Slaw - suggest about 1 cup per person:
- 1 cup mixed undressed slaw from packet is ok
- 1/2 cup red cabbage or wombok
- 1/2 grated carrot
- 1/2 cucumber sliced
- a few snow peas sliced
- 2 broccolini stalks sliced into bite-sized pieces
- 1-2 brined pickles sliced
- 1/2 tbspapple cider vinegar or to taste
- 1/2 tbsp macadamia oil or to taste
- 1 tsp fish sauce or to taste
- 2 tbsp freshly chopped herbs such as parsley dill or coriander
- 1 leaves baby cos separated and washed
- optional: a little tartare sauce
To make the Fish Fingers:
Preheat oven to 200C (180C fan-forced, 400F, gas mark 6). Line a baking sheet with non-stick baking paper.
Cut fish into rough chunks. In a food processor or chopper attachment of your stick blender, process fish chunks until minced, in batches if necessary. Transfer to a bowl. Add egg, pepper and salt. Mix well to combine.
Using your hands (feel free to wear some food-safe gloves), form 8-10 logs out of the fish mince. Roll each log in brown rice crumbs until coated well and place on the baking sheet. Bake for 15 minutes, then turn over and bake for a further 15 minutes, or until the fish is cooked through. Keep warm in the oven until ready to serve.
To make the Fridge Surprise Slaw:
Serve baby cos leaves topped with a generous amount of slaw, a little dollop of tartare sauce, if using, and top with a fish finger each. Roll up and eat with your hands or use cutlery.