Nigella Fish Finger Bhorta is made with frozen fish fingers, onions, red chilies, garlic, ginger, spinach, and pickled onions. This recipe takes a total of 45 minutes, including preparation and cooking time, and serves 4 people.
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🧡 Why You’ll Love This Fish Finger Bhorta Recipe:
- Crispy Fish Fingers: Enjoy the satisfying crunch of baked fish fingers that retain their crispiness even when mixed with the Bhorta.
- Tangy Pickled Onions: The pink-pickled onions add a zesty kick and vibrant color, enhancing the overall flavor profile.
- Spicy and Aromatic: Red chilies, fresh ginger, and garlic create a robust and aromatic base for the Bhorta.
❓ What Is Nigella Fish Finger Bhorta Recipe?
Nigella Fish Finger Bhorta is a dish featuring baked fish fingers mixed with sautéed onions, chillies, garlic, ginger, and spinach, topped with pickled onions and coriander.
🧅 Nigella Fish Finger Bhorta Ingredients
For the pink-pickled onions
- ½ red onion
- red wine vinegar or lime juice to cover
For the bhorta
- 2 (total weight approx. 300g) regular onions
- 2 red chillies
- 2 fat cloves of garlic
- 1 x 15ml tablespoon finely grated fresh ginger (approx. 50g / 3-inch chunk)
- 12 frozen fish fingers
- 3 x 15ml tablespoons cold-pressed rapeseed oil or vegetable oil
- 2 x 15ml tablespoons English mustard (from a jar)
- 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
- 125 grams young spinach
- 1 lime
- 3 x 15ml tablespoons roughly chopped fresh coriander (plus more to serve)
🥘 How To Make Nigella Fish Finger Bhorta
- Slice half a red onion (or a whole one) into thin half-moons. Place in a jar or bowl, cover with red wine vinegar or lime juice and press down until the onions are submerged. Let them steep for 2 hours to 24 hours.
- Set your oven to 220°C/200°C Fan/425°F.
- Slice 2 regular onions into thin half-moons, deseed and finely slice chilies, and peel and finely grate 1 tablespoon of ginger. Peel the garlic.
- Place frozen fish fingers on a baking sheet and bake for 20–25 minutes until crispy.
- Heat oil in a large frying pan or wok. Cook the onions over medium-low heat for 20 minutes until soft and pale gold.
- Stir in the chilies, cook for 3 minutes, then add grated ginger and minced garlic. Cook for another 2 minutes. Add mustard and salt, then stir in spinach leaves until wilted, about 2–3 minutes.
- Remove the pan from heat. Break up the cooked fish fingers and add them to the pan. Toss everything together, breaking up the fish further. Sprinkle with coriander.
- Top with pink-pickled onions and extra chopped coriander if desired.
💭 Recipe Tips
- Onion Softness: Cook onions over medium-low heat to achieve a soft, golden texture without burning.
- Ginger Freshness: Use finely grated ginger for a more intense flavor. Fresh ginger works best compared to powdered alternatives.
- Lime Zest: Squeeze lime over the dish before serving to add a fresh, zesty finish.
🍟 What To Serve With Fish Finger Bhorta?
Pair Fish Finger Bhorta with Courgette Pasta, Pea Risotto,Ratatouille,Potato Salad, Asian Slaw, Salt And Vinegar Potatoes, or Cauliflower Cheese.
🎚 How To Store Leftovers Fish Finger Bhorta?
- In the fridge: Store leftovers fish finger bhorta in an airtight container for up to 3 days.
- In the freezer: Store leftovers fish finger bhorta in an airtight container for up to 2 months.
🥵 How To Reheat Leftovers Fish Finger Bhorta?
- In the oven: Reheat leftovers fish finger bhorta for 10-15 minutes at 350°F.
- In the microwave: Heat leftovers fish finger bhorta on high for 2-3 minutes.
- On the stove: Reheat leftovers fish finger bhorta over medium heat for 5-7 minutes.
- In the air-fryer: Reheat leftovers fish finger bhorta for 5 minutes at 350°F.
FAQ’S:
How Do I Make Sure The Fish Fingers Stay Crispy?
To keep the fish fingers crispy, bake them at 220°C/200°C Fan/425°F until they are golden and crunchy. Avoid breaking them up until they are added to the Bhorta mixture.
How Do I Make The Pickled Onions More Tangy?
To increase the tanginess of the pickled onions, use more red wine vinegar or lime juice. You can also add a pinch of salt or a small amount of sugar to enhance the flavor.
Can I Use Fresh Ginger Instead Of Grated Ginger?
Yes, you can use fresh ginger instead of grated ginger. Peel and finely chop fresh ginger to achieve a similar texture and flavor. Use the same amount specified in the recipe to maintain the balance of flavors.
How Do I Ensure The Spinach Doesn’t Become Soggy?
To keep spinach from becoming soggy, add it to the pan towards the end of cooking. Stir in the spinach only until it is wilted, which should take about 2–3 minutes.
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Nigella Fish Finger Bhorta Nutrition Facts
- Calories: 800.3 kcal
- Total des graisses: 48.9 g
- Glucides: 65.9 g
- Sucres: 13.9 g
- Protéines: 25.2g
Nigella Fish Finger Bhorta
Description
Nigella Fish Finger Bhorta is made with frozen fish fingers, onions, red chilies, garlic, ginger, spinach, and pickled onions. This recipe takes a total of 45 minutes, including preparation and cooking time, and serves 4 people.
Ingredients
For the pink-pickled onions
For the bhorta
Instructions
- Slice half a red onion (or a whole one) into thin half-moons. Place in a jar or bowl, cover with red wine vinegar or lime juice and press down until the onions are submerged. Let them steep for 2 hours to 24 hours.
- Set your oven to 220°C/200°C Fan/425°F.
- Slice 2 regular onions into thin half-moons, deseed and finely slice chilies, and peel and finely grate 1 tablespoon of ginger. Peel the garlic.
- Place frozen fish fingers on a baking sheet and bake for 20–25 minutes until crispy.
- Heat oil in a large frying pan or wok. Cook the onions over medium-low heat for 20 minutes until soft and pale gold.
- Stir in the chilies, cook for 3 minutes, then add grated ginger and minced garlic. Cook for another 2 minutes. Add mustard and salt, then stir in spinach leaves until wilted, about 2–3 minutes.
- Remove the pan from heat. Break up the cooked fish fingers and add them to the pan. Toss everything together, breaking up the fish further. Sprinkle with coriander.
- Top with pink-pickled onions and extra chopped coriander if desired.
Notes
- Onion Softness: Cook onions over medium-low heat to achieve a soft, golden texture without burning.
Ginger Freshness: Use finely grated ginger for a more intense flavor. Fresh ginger works best compared to powdered alternatives.
Lime Zest: Squeeze lime over the dish before serving to add a fresh, zesty finish.