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.
- 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
- 2 kiwifuit, diced
- 1 bunch chives, chopped
- 1 lime, juiced
- salt flakes, to taste
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.