Mitch Orr and Thomas Lim of Duke Bistro in Sydney’s Surry Hills share their recipe for their unique take on another old favourite, Fish fingers.

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  • 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

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.


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.