Lemon­grass and White Fish Kofta

Dish - Everyday Dish - - Mains -

Use what­ever fish is fresh­est and best on the day for these ten­der, aro­matic kofta. They’re also de­li­cious in a long soft bun with the salad piled on top for an Asian-style burger.

To cook: Push a short skewer into each kofta. Brush with a lit­tle oil, then cook on a pre­heated bar­be­cue or in a sauté pan for about 2 min­utes each side un­til golden and just cooked through. Drain on kitchen tow­els.

Serve with a side of le­mon wedges, a lit­tle may­on­naise, and av­o­cado and chopped fresh tomato if de­sired. Makes 12 kofta

Cut the fish into small pieces and place in a food pro­ces­sor. Pulse un­til coarsely chopped, but not to a smooth paste.

Tip into a bowl and add all the re­main­ing in­gre­di­ents. Mix thor­oughly and sea­son. Form into short, fat fin­gers then cover and chill for 30 min­utes.

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