Fish koftas

1. Fish – Most of the most common white fish fillets are great here.

Great for: snapper, John dory, silver dory,barramundi,bream,tilapia,pollock,cod,emperor fish,flathead,perch,ling,bass,basa, hake, hoki, monkfish (stargazer).

Avoid:

super lean fish (swordfish, tuna) delicate fish (flounder, Dover sole) small whole fish like sardines or mackerel

Salmon and trout will work but not convinced it’s the best fish for the flavours in this recipe.

Frozen fish – thaw completely, pat dry then use per recipe.

2. Danish feta is a bit creamier than Greek feta which is crumblier. Greek feta will work but I’d suggest crumbling rather than cutting so the pieces meld into the fish kofta better.

3.Mixture too sloppy? Can happen if you use frozen thawed fish due to excess water. Just add minimum amount of extra rice flour needed until you can form kofta shapes using wet hands. Too much flour = koftas become firmer.

4. My skewers are 16.5cm / 6.5″ long.

5. Leftovers(cooked) will keep for 2 days in the fridge. Haven’t tried freezing but instinct tells me they should be ok (because Thai fish cakes freeze fine which are made in a similar way).

Make-ahead: Great one for entertaining as they can be assembled prior and are so quick to cook – they really are at their prime served freshly cooked! Assemble skewersin the morning then cook later that day. Put them in a single layer on baking paper, cover with cling wrap (or container). I don’t recommend doing it the day before as the salt in the filling may draw a little too much moisture out of the fish. Freezing will make the fish too watery, I think.

Nutrition per skewer (assuming 10 skewers).