This delicious Nigella Fish Finger Bhorta is a fun and flavorful twist on a classic fish finger meal. With crispy fish fingers, sautéed onions, and a kick of mustard and spices, it’s the perfect quick and easy comfort dish. Top with tangy pink-pickled onions for a vibrant finish!
Ingredients Needed:
For the Pink-Pickled Onions
- ½ red onion
- Red wine vinegar or lime juice (enough to cover the onions)
For the Bhorta
- 2 regular onions (approx. 300g total)
- 2 red chillies
- 2 fat cloves of garlic
- 1 tablespoon (15ml) finely grated fresh ginger (approx. 50g / 3-inch chunk)
- 12 frozen fish fingers
- 3 tablespoons (45ml) cold-pressed rapeseed oil or vegetable oil
- 2 tablespoons (30ml) English mustard (from a jar)
- 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
- 125 grams young spinach
- 1 lime
- 3 tablespoons roughly chopped fresh coriander (plus more for serving)
How To Make Fish Finger Bhorta:
- Prepare the Pink-Pickled Onions: Slice the red onion into fine half-moons and place them in a jar or bowl. Cover with red wine vinegar or lime juice, ensuring the onions are fully immersed. Leave to steep for at least 2 hours or up to 24 hours.
- Cook the Fish Fingers: Preheat your oven to 220°C (200°C Fan / 425°F). Spread the frozen fish fingers on a baking sheet and bake for approximately 20–25 minutes, until the breadcrumb coating is crispy.
- Sauté the Onions: While the fish fingers are baking, peel and slice the regular onions into fine half-moons. Heat the oil in a large frying pan or wok over medium-low heat. Add the sliced onions and cook for 20 minutes, stirring regularly until they are pale gold and soft.
- Add the Spices and Greens: Add the sliced red chillies to the pan and cook for an additional 3 minutes. Stir in the grated ginger and minced garlic, cooking for another 2 minutes. Then, add the mustard and salt, mixing well. Incorporate the spinach and allow it to wilt for 2–3 minutes, stirring regularly.
- Combine Everything: Once the fish fingers are cooked, remove the pan from the heat. Break up the fish fingers with a spatula and add them to the onion mixture. Toss everything together, mashing it slightly, and sprinkle with chopped coriander.
- Serve: Serve the bhorta topped with the pink-pickled onions and additional chopped coriander, if desired.
Recipe Tips
- Pickle the Onions Ahead: Make the pink-pickled onions at least 2 hours in advance. This allows them to absorb more flavor, making the dish tastier.
- Crisp Fish Fingers: Bake the fish fingers until they are extra crispy. If the packet says 20 minutes, try baking them for 25 minutes to ensure a crunchy texture.
- Control the Heat: Adjust the number of red chillies based on your spice preference. If you like it milder, use just one chilli or remove the seeds.
- Don’t Rush the Onions: Cook the onions slowly over medium-low heat for about 20 minutes. This brings out their sweetness and enhances the overall flavor of the bhorta.
- Fresh Herbs Make a Difference: Use fresh coriander for garnish just before serving. It adds a burst of freshness that elevates the dish.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover Fish Finger Bhorta to cool to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: For freezing, let the bhorta cool completely and put it in a freezer-safe container. You can freeze it for up to 2 months. To thaw, place it in the fridge overnight before reheating.
Nutrition Facts
Serving Size: 1 serving (based on 4 total servings)
- Calories: 800.3 kcal
- Total Fat: 48.9 g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 65.9 g
- Dietary Fiber: Not specified
- Sugars: 13.9 g
- Protein: 25.2 g
More Nigella Recipe:
- Nigella Fish Stew
- Nigella Fish Pie Recipe
- Nigella Fish Lasagne
- Nigella Chicken Noodle Soup
- Nigella Lawson Mac And Cheese Recipe
Nigella Fish Finger Bhorta
Description
Nigella Fish Finger Bhorta is made with frozen fish fingers, regular onions, red chillies, garlic, fresh ginger, cold-pressed rapeseed oil, English mustard, Maldon sea salt flakes, young spinach, lime, and fresh coriander. This tasty Fish Finger Bhorta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
For the Pink-Pickled Onions
For the Bhorta
Instructions
- Prepare the Pink-Pickled Onions: Slice the red onion into fine half-moons and place them in a jar or bowl. Cover with red wine vinegar or lime juice, ensuring the onions are fully immersed. Leave to steep for at least 2 hours or up to 24 hours.
- Sauté the Onions: While the fish fingers are baking, peel and slice the regular onions into fine half-moons. Heat the oil in a large frying pan or wok over medium-low heat. Add the sliced onions and cook for 20 minutes, stirring regularly until they are pale gold and soft.
- Add the Spices and Greens: Add the sliced red chillies to the pan and cook for an additional 3 minutes. Stir in the grated ginger and minced garlic, cooking for another 2 minutes. Then, add the mustard and salt, mixing well. Incorporate the spinach and allow it to wilt for 2–3 minutes, stirring regularly.
- Combine Everything: Once the fish fingers are cooked, remove the pan from the heat. Break up the fish fingers with a spatula and add them to the onion mixture. Toss everything together, mashing it slightly, and sprinkle with chopped coriander.
- Serve: Serve the bhorta topped with the pink-pickled onions and additional chopped coriander, if desired.
Notes
- Pickle the Onions Ahead: Make the pink-pickled onions at least 2 hours in advance. This allows them to absorb more flavor, making the dish tastier.
- Crisp Fish Fingers: Bake the fish fingers until they are extra crispy. If the packet says 20 minutes, try baking them for 25 minutes to ensure a crunchy texture.
- Control the Heat: Adjust the number of red chillies based on your spice preference. If you like it milder, use just one chilli or remove the seeds.
- Don’t Rush the Onions: Cook the onions slowly over medium-low heat for about 20 minutes. This brings out their sweetness and enhances the overall flavor of the bhorta.
- Fresh Herbs Make a Difference: Use fresh coriander for garnish just before serving. It adds a burst of freshness that elevates the dish.
Nigella Fish Finger Bhorta