Middle_Eastern
Middle Eastern - Seafood Dishes
Shishbarak 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
- • 500g firm white fish, ground
- • 3/4 cup fine bulgur
- • 1 onion, grated
- • 1/4 cup pine nuts
- • 3 tbsp olive oil
- • 1 tsp ground cumin
- • 1/2 tsp ground allspice
- • 1/2 bunch parsley, chopped
- • 1 cup sunflower oil, for frying
Preparation Steps
1
Phase 1
Cover the bulgur with cold water for 15 minutes, then squeeze out all the moisture.
2
Phase 2
Knead the fish, bulgur, half the onion, the cumin, allspice, and half the parsley into a smooth paste.
3
Phase 3
Fry the pine nuts in 1 tbsp of the olive oil, form the paste into small torpedoes, stuff with pine nuts, and seal.
4
Phase 4
Deep-fry in the sunflower oil at 180C for 3 to 4 minutes until golden brown.
5
Phase 5
Serve hot with a lemon-tahini sauce for dipping.