Ingredients
- 6 x 125g King George Whiting fillets, skin off, pin boned
- 12 slices Wonder White Sandwich bread, crusts removed
- sprinkle Keen’s curry powder
- 2 tbsp clarified butter
Kiwifruit Salsa
- 2 kiwifuit, diced
- 1 bunch chives, chopped
- 1 lime, juiced
- salt flakes, to taste
Instructions
Halve fillets cross-ways.
Roll bread with rolling pin until thin as possible.
Sprinkle curry powder over bread and rub in.
Place a piece of fish at one end of a slice of bread and roll the bread around the fish.
Make kiwifruit salsa: combine all ingredients and set aside.
Heat butter in frying pan over medium-high heat.
Place 'fish fingers’ in the pan, with the seam down and cook until golden brown, about 2 minutes, then turn over and cook other side until golden brown. Drain on paper towel.
Place fish fingers on plates and spoon kiwifruit salsa on top, serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
