Fish Recipes

Fish finger bhorta

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I am so grateful to the political journalist Ash Sarkar for this new love in my life. Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich, which for all my expounding on the subject, I don’t consider the stuff of recipes; the fish finger bhorta is a different matter entirely.

 

Ingredients

For the pink-pickled onions

  • ½ red onion, thinly sliced
  • red wine vinegar or lime juice, to cover

For the bhorta

  • 12 fish fingers
  • 3 tbsp cold-pressed rapeseed or vegetable oil
  • 2 onions (approximately 300g/10½oz), thinly sliced
  • 2 red chillies, seeds removed, if preferred, and thinly sliced
  • 1 tbsp finely grated fresh root ginger
  • 2 large garlic cloves, crushed or grated
  • 2 tbsp English mustard
  • 2 tsp sea salt flakes (or 1 tsp fine sea salt)
  • 125g/4½oz young spinach
  • 1 lime, juice only
  • 3 tbsp roughly chopped fresh coriander, plus more to garnish (optional)

 

Fish finger bhorta

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