Jamie's Feasts for a Fiver
By Jamie Oliver
20 mins
Not Too Tricky
serves 2
About the recipe
The store cupboard really comes into its own in this playful twist on fishcakes, which use super-convenient noodles instead of potatoes. Knock out 2 portions on a budget with this colourful 20-minute hero that’s guaranteed to surprise you.
Recipe From
Ingredients
400g frozen white fish fillets, skin off, pin-boned, from sustainable sources (about 350g defrosted)
1 nest of vermicelli rice noodles (50g)
1 lemon
½ a bunch of fresh coriander (15g)
2 tablespoons sesame seeds
1 free-range egg
olive oil
160g green beans
60g dried apricots
2 teaspoons harissa paste
1 tablespoon low-salt soy sauce
Top Tip
For speedier defrosting, pop the frozen fish in a sealed sandwich bag and place under cold running water until thawed. Or, you can submerge the bag in a bowl of cold water, but remember to change the water a few times to speed things along.
Method
- Defrost the fish in the fridge overnight (or see tip), then pat dry with kitchen paper.
- Scrunch and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for 3 minutes, then drain, squeeze out any excess liquid, and return to the bowl.
- Finely chop the thinner tail end of the fish on a board, and roughly dice the rest so you have a good mix of textures. Finely grate over half the lemon zest, finely chop and add most of the coriander (stalks and all), reserving a few leaves for garnish, add a pinch of sea salt and black pepper and 1 tablespoon of sesame seeds.
- Crack the egg into the noodle bowl, then scrape in the fish mix. Scrunch together well with your clean hands, then divide into 6 and, with wet hands, shape and press into 2cm-thick patties.
- Put a large non-stick frying pan on a medium heat with a spritz of olive oil. Once hot, fry the fishcakes for 3 to 4 minutes on each side, or until beautifully golden and cooked through, turning occasionally, then drain on kitchen paper.
- Meanwhile, trim the green beans. Cook in a pan of boiling salted water for 4 minutes, or until just tender, then drain.
- Put the pan back on a medium heat with 1 tablespoon of oil. Add the green beans, the remaining sesame seeds, a pinch of salt and a squeeze of lemon juice, and cook for a couple of minutes, tossing occasionally.
- In a blender, blitz the apricots and harissa with half the lemon juice and 100ml of boiling water until smooth, then season to perfection.
- Dollop a spoonful of apricot sauce onto each plate. Sit a crispy fishcake on top, then a few green beans, and repeat to create a stack. Tear over the reserved coriander leaves, finish with a shake of soy sauce, and serve with lemon wedges, for squeezing over.
Tags
