Directions
- 1Thinly slice shallot rings using a mandoline slicer.
- 2Add a pinch of salt to the sliced shallots in a jar.
- 3Squeeze the juice of one lime into the jar with the shallots.
- 4Shake the jar to combine and place in the fridge for 20 to 36 minutes to pickle.
- 5Dice the remaining shallots, green chilli, red chilli, and purple onion.
- 6Place fish fingers in an air fryer basket.
- 7Spray fish fingers with oil.
- 8Air fry the fish fingers.
- 9Pour vegetable oil into a pan.
- 10Add diced onions to the hot oil and soften.
- 11Add the diced chillies to the pan with the softened onions.
- 12Grate fresh ginger into the pan.
- 13Add garlic to the pan.
- 14Add chickpeas to the pan.
- 15Stir in hot English mustard.
- 16Wilt spinach into the mixture.
- 17Add lime pickle to the pan.
- 18Squeeze the juice of half a lime into the pan.
- 19Slice the crispy fish fingers into mini fish nuggets.
- 20Add the sliced fish nuggets to the pan and mix.
- 21Stir in fresh coriander.
- 22Serve the borta in a bowl.
- 23Garnish with pickled shallots and more fresh coriander.
Ingredients
- 1 shallots
- 1 pinch salt
- 1 lime
- 1 green chilli
- 1 red chilli
- 1 purple onion
- 8 fish fingers
- 1 vegetable oil
- 1 ginger
- 1 garlic
- 1 can chickpeas
- 1 English mustard
- 1 spinach
- 1 lime pickle
- 0.5 lime
- 1 handful coriander
Equipment
mandoline slicerjarknifecutting boardlime squeezerair fryerpanwooden spoonbowlfork
Tips
- Remove chilli seeds if you fear heat or don't.
- Wash your hands before gently rubbing your friend or family member's eyeballs.
- To preserve ginger, keep it in the freezer for up to 36 years.
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