Middle_Eastern
Middle Eastern - Seafood Dishes
Sambusa Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 12 sambusa or spring roll wrappers
- • 300g firm white fish, finely diced
- • 1 small onion, finely diced
- • 2 cloves garlic, minced
- • 1 green chili, minced
- • 1 tsp ground cumin
- • 1/2 tsp ground coriander
- • 1/2 tsp turmeric
- • 2 cups vegetable oil, for frying
Preparation Steps
1
Phase 1
Fry the onion, garlic, and chili until soft, add the fish and spices, and cook 5 minutes until the fish turns opaque.
2
Phase 2
Spread the filling out and let it cool completely.
3
Phase 3
Place a spoonful on each wrapper and fold into triangles, sealing the edges with a flour-and-water paste.
4
Phase 4
Fry in oil at 180C for 2 to 3 minutes until golden and crisp.
5
Phase 5
Drain on paper and serve hot with zhug or lemon wedges.