Fish Finger Bhorta

36 mins
Serves 1
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Directions

  1. 1Thinly slice shallot rings using a mandoline slicer.
  2. 2Thinly slice shallot rings using a mandoline slicer.
  3. 3Thinly slice shallot rings using a mandoline slicer.
  4. 4Add a pinch of salt to the sliced shallots in a jar.
  5. 5Add a pinch of salt to the sliced shallots in a jar.
  6. 6Add a pinch of salt to the sliced shallots in a jar.
  7. 7Squeeze the juice of one lime into the jar with the shallots.
  8. 8Squeeze the juice of one lime into the jar with the shallots.
  9. 9Squeeze the juice of one lime into the jar with the shallots.
  10. 10Shake the jar to combine and place in the fridge for 20 to 36 minutes to pickle.
  11. 11Shake the jar to combine and place in the fridge for 20 to 36 minutes to pickle.
  12. 12Shake the jar to combine and place in the fridge for 20 to 36 minutes to pickle.
  13. 13Dice the remaining shallots, green chilli, red chilli, and purple onion.
  14. 14Dice the remaining shallots, green chilli, red chilli, and purple onion.
  15. 15Dice the remaining shallots, green chilli, red chilli, and purple onion.
  16. 16Place fish fingers in an air fryer basket.
  17. 17Place fish fingers in an air fryer basket.
  18. 18Place fish fingers in an air fryer basket.
  19. 19Spray fish fingers with oil.
  20. 20Spray fish fingers with oil.
  21. 21Spray fish fingers with oil.
  22. 22Air fry the fish fingers.
  23. 23Air fry the fish fingers.
  24. 24Air fry the fish fingers.
  25. 25Pour vegetable oil into a pan.
  26. 26Pour vegetable oil into a pan.
  27. 27Pour vegetable oil into a pan.
  28. 28Add diced onions to the hot oil and soften.
  29. 29Add diced onions to the hot oil and soften.
  30. 30Add diced onions to the hot oil and soften.
  31. 31Add the diced chillies to the pan with the softened onions.
  32. 32Add the diced chillies to the pan with the softened onions.
  33. 33Add the diced chillies to the pan with the softened onions.
  34. 34Grate fresh ginger into the pan.
  35. 35Grate fresh ginger into the pan.
  36. 36Grate fresh ginger into the pan.
  37. 37Add garlic to the pan.
  38. 38Add garlic to the pan.
  39. 39Add garlic to the pan.
  40. 40Add chickpeas to the pan.
  41. 41Add chickpeas to the pan.
  42. 42Add chickpeas to the pan.
  43. 43Stir in hot English mustard.
  44. 44Stir in hot English mustard.
  45. 45Stir in hot English mustard.
  46. 46Wilt spinach into the mixture.
  47. 47Wilt spinach into the mixture.
  48. 48Wilt spinach into the mixture.
  49. 49Add lime pickle to the pan.
  50. 50Add lime pickle to the pan.
  51. 51Add lime pickle to the pan.
  52. 52Squeeze the juice of half a lime into the pan.
  53. 53Squeeze the juice of half a lime into the pan.
  54. 54Squeeze the juice of half a lime into the pan.
  55. 55Slice the crispy fish fingers into mini fish nuggets.
  56. 56Slice the crispy fish fingers into mini fish nuggets.
  57. 57Slice the crispy fish fingers into mini fish nuggets.
  58. 58Add the sliced fish nuggets to the pan and mix.
  59. 59Add the sliced fish nuggets to the pan and mix.
  60. 60Add the sliced fish nuggets to the pan and mix.
  61. 61Stir in fresh coriander.
  62. 62Stir in fresh coriander.
  63. 63Stir in fresh coriander.
  64. 64Serve the borta in a bowl.
  65. 65Serve the borta in a bowl.
  66. 66Serve the borta in a bowl.
  67. 67Garnish with pickled shallots and more fresh coriander.
  68. 68Garnish with pickled shallots and more fresh coriander.
  69. 69Garnish with pickled shallots and more fresh coriander.

Ingredients

  • 1 shallots
  • 1 shallots
  • 1 shallots
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 1 purple onion
  • 1 purple onion
  • 1 purple onion
  • 8 fish fingers
  • 8 fish fingers
  • 8 fish fingers
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 English mustard
  • 1 English mustard
  • 1 English mustard
  • 1 spinach
  • 1 spinach
  • 1 spinach
  • 1 lime pickle
  • 1 lime pickle
  • 1 lime pickle
  • 0.5 lime
  • 0.5 lime
  • 0.5 lime
  • 1 handful coriander
  • 1 handful coriander
  • 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.