Simply Jamie
By Jamie Oliver
Crispy noodle fishcakes
18 mins
Not Too Tricky
serves 2
About the recipe
Fun, fast & surprising, teaming up fish & noodles creates the most erratically exciting texture.
Recipe From
Ingredients
1 nest of vermicelli rice noodles (50g)
½ a bunch of coriander (15g)
2 x 150g white fish fillets, skin off, pin-boned, from sustainable sources
1 tablespoon sesame seeds
1 free-range egg
1 lemon
olive oil
60g dried apricots
2 teaspoons harissa paste
Method
- 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 most of the coriander on your board, saving a few leaves for garnish, then chop the fish on top into a mix of chunks and super-fine and scrape it all into the noodle bowl with the sesame seeds.
- Crack in the egg, finely grate in half the lemon zest, add a pinch of sea salt and black pepper and scrunch together well, then divide into 4 and, with wet hands, shape and press into 2cm-thick patties.
- Put a large non-stick frying pan on a medium-high heat and, once hot, add a thin layer of olive oil. Fry the fishcakes for 3 to 4 minutes on each side, or until beautifully golden and cooked through, then drain on kitchen paper.
- In a blender, blitz the apricots and harissa with half the lemon juice and 60ml of boiling water until smooth, then season to perfection and spoon across two plates. Sit the crispy fishcakes on top, tear over the remaining coriander leaves and serve with lemon wedges, for squeezing over.
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