Grilled Fish

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil
For the spicy sauce:

1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

Put minced fish in a bowl and mix with onions, parsley and black pepper powder.

Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.

In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.

Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Butheina Al-Nounou