by Susan Hanna
This recipe from Simple, by Yotam Ottolengthi, is a nice break from the rich food we’ve all been eating over the holidays. Fish cakes are topped with yogurt, onion, mango and chile and served on corn tortillas. It looks and tastes great. I omitted the mango.
Avoiding Additives and Preservatives
Make sure the yogurt and tortillas are additive-free. I make my own tortillas with masa harina flour, salt and water. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 lb (450 g) white fish, skinned, pin-boned and cut into 1-inch (2-3cm) chunks
- 1 garlic clove, peeled and crushed
- 1 egg
- 1½ tsp (7.5 ml) cumin seeds, toasted and finely crushed
- 4 limes, zest finely grated, then cut into halves, to serve
- Salt
- 1 cup (20 g) coriander leaves, finely chopped
- ½ cup (125 g) Greek-style yogurt
- ½ red onion, peeled and very finely sliced (use a mandolin, ideally)
- ⅓ mango, peeled and cut into julienne strips
- 1 red chile, deseeded and cut into julienne strips
- 3 tbsp (45 ml) vegetable oil
- 12 corn tortillas (6-inch/15cm-wide ones)
Preparation:
- Put the fish, garlic and egg in the bowl of a food processor with a teaspoon (5 ml) of cumin, three-quarters of the lime zest and three-quarters (3.75 ml) of a teaspoon of salt. Blitz briefly to a rough paste, then tip into a medium bowl. Stir in half the coriander, then form the mix into 12 round fishcakes. Refrigerate for at least 15 minutes (and up to four hours), to firm up.
- In a small bowl, mix the yogurt with the remaining half-teaspoon (2.5 ml) of cumin, the remaining lime zest and an eighth of a teaspoon of salt (0.6 ml).
- In a second small bowl, combine the onion, mango and chile.
- Heat the oil in a large, nonstick frying pan on a medium-high flame, then fry the fishcakes in batches for two to three minutes a side, until golden-brown and cooked through. Transfer to a plate lined with kitchen paper.
- Warm the tacos in a dry frying pan or in the oven and cut the fishcakes in half. Top each taco with two fishcake halves and a spoonful each of the yoghurt and the mango salsa, and sprinkle with coriander. Serve with a lime half. Makes 12 tacos.
From Simple by Yotam Ottolenghi
