A cross between a fish finger taco and some sort of tempura wrap. The seaweed flakes and fish seem to be a match made in heaven (the sea?). Once you’ve made it once, you WILL make it again. And again. The tartar sauce can also be doubled up and kept in the fridge for up to a week.
FOR THE TARTAR SAUCE | |
1 | garlic clove, crushed |
1 | piece ginger (3cm), peeled and finely chopped |
2 | spring onions, finely sliced (30g) |
20g | capers, drained, roughly chopped |
20g | cornichons, finely chopped |
3 | limes; 1 juiced to get 1 tbsp, 2 sliced into wedges for serving |
1 tbsp | green nori sprinkle, or nori sheets blitzed finely |
200g | mayonnaise |
freshly ground black pepper | |
FOR THE NORI FISH FINGERS | |
60g | plain flour |
2 tbsp | cornflour |
½ tsp | baking powder |
2 tbsp | green nori sprinkle, or nori sheets blitzed finely |
4 | sea bream or sea bass fillets (250g), halved lengthwise, bones removed |
300ml | vegetable oil, for frying fish |
TO SERVE | |
20g | fresh coriander leaves |
1 jar | pickled sushi ginger (optional) |
2 tbsp | green nori sprinkle, or nori sheets finely sliced (optional) |
8 | mini flour tortillas |
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