Introduction
This delightful recipe features fresh fishcakes that are packed with flavor and paired with a zesty apricot harissa sauce. With the inclusion of vermicelli rice noodles, coriander, and a hint of lemon, this dish offers a beautiful balance of textures and tastes, making it perfect for a light meal or a special occasion.
Detailed Ingredients with measures
1 nest of vermicelli rice noodles (50g)
½ a bunch of coriander (15g)
2 x 150g white fish fillets, skin off, pin-boned, from sustainable sources
1 tablespoon sesame seeds
1 free-range egg
1 lemon
Olive oil
60g dried apricots
2 teaspoons harissa paste
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Yield
4 fishcakes
Detailed Directions and Instructions
Step 1: Soak the Noodles
Break the vermicelli rice noodles into a bowl, pour boiling water over them, and let them soak for 3 minutes. After soaking, drain the noodles and squeeze out any excess water. Return them to the bowl.
Step 2: Prepare the Fish and Coriander
Finely chop most of the coriander, setting aside a few leaves for garnish. Chop the white fish fillets into a mixture of chunks and fine pieces. Add both the chopped fish and coriander to the bowl with the soaked noodles and sesame seeds.
Step 3: Combine Ingredients
Crack the free-range egg into the bowl. Finely grate in the zest from half the lemon, seasoning the mixture with sea salt and black pepper. Mix all the ingredients well until evenly combined. Divide the mixture into four equal portions and shape each portion into patties that are approximately 2cm thick, using wet hands to prevent sticking.
Step 4: Cook the Fishcakes
Heat a large non-stick frying pan over medium-high heat and add a thin layer of olive oil. Place the fishcakes in the pan and cook for 3 to 4 minutes on each side, or until they are golden and cooked through. Once cooked, drain the fishcakes on kitchen paper to remove excess oil.
Step 5: Prepare the Sauce
In a blender, combine the dried apricots, harissa paste, half the lemon juice, and 60ml of boiling water. Blend the mixture until it becomes smooth. Taste the sauce and season it as needed.
Step 6: Serve
Spread the sauce onto two plates. Place the cooked fishcakes on top of the sauce. Garnish the dish with the reserved coriander leaves and serve lemon wedges on the side for squeezing over the fishcakes.
Notes
Ingredient Quality
Ensure that the fish comes from sustainable sources to support responsible fishing practices.
Adjusting Spice Level
Feel free to adjust the amount of harissa paste in the sauce based on your desired spice level.
Serving Suggestions
This dish pairs well with a side salad or steamed vegetables for a complete meal.
Storage Instructions
Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan before serving.
Cook techniques
Soaking Vermicelli Noodles
Breaking the vermicelli noodles into smaller pieces and soaking them in boiling water softens them and prepares them for mixing with the other ingredients.
Chopping Fish
Chop the white fish into a mix of chunks and fine pieces to ensure that the fishcakes have both texture and flavor.
Mixing Ingredients
Combining the cooked noodles, chopped fish, coriander, sesame seeds, and egg ensures an even distribution of flavors and binding necessary for the fishcakes.
Shaping Patties
Using wet hands to shape the mixture into patties helps prevent sticking and ensures the patties hold together during cooking.
Cooking Fishcakes
Cooking the fishcakes in a non-stick frying pan over medium-high heat allows them to develop a golden crust while remaining moist and cooked through inside.
Preparing Sauce
Blending dried apricots, harissa, lemon juice, and boiling water creates a smooth sauce that complements the fishcakes beautifully.
Garnishing and Serving
Garnishing with reserved coriander leaves and serving with lemon wedges enhances the dish’s presentation and flavor.
FAQ
Can I use other types of fish?
Yes, you can substitute the white fish with other sustainable fish options as long as they are boneless and skinless.
How can I store leftovers?
Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Can I freeze the fishcakes?
Yes, fishcakes can be frozen before cooking. Place them on a parchment-lined tray in the freezer until solid, then transfer to a freezer bag.
What can I substitute for harissa paste?
If you don’t have harissa paste, you can use other spicy pastes or sauces like sriracha or chili paste, adjusting the quantity to your heat preference.
Is there a vegetarian alternative for this recipe?
A vegetarian alternative could include using mashed beans or lentils instead of fish, along with the other ingredients to maintain texture and flavor.
Conclusion
This delightful dish combines the delicate flavors of white fish with the warmth of harissa and the sweetness of apricots, creating a perfect fusion of taste and texture. The combination of fishcakes and vibrant sauce creates a satisfying meal that’s not only healthy but also satisfying. The use of fresh coriander and lemon adds a bright finish, making this recipe a winner for any occasion.
More recipes suggestions and combination
Vegetable Spring Rolls
Utilize leftover vermicelli noodles as a filling for fresh spring rolls, adding shredded carrots, cucumbers, and mint leaves for a refreshing appetizer.
Fish Tacos with Cabbage Slaw
Use the white fish fillets to create fish tacos, pairing them with a zesty cabbage slaw and a squeeze of lemon for a vibrant meal.
Coriander and Lemon Quinoa Salad
Craft a light salad using quinoa, mixed with chopped coriander, lemon zest, and a drizzle of olive oil, perfect as a side dish or light lunch.
Harissa Chicken Skewers
Swap fish for chicken on skewers, marinating them in harissa paste and lemon juice, then grill for a smoky, spiced alternative.
Apricot Chicken Tagine
Create a Moroccan-inspired tagine by simmering chicken with apricots, harissa, and aromatic spices, served with couscous.
