Description
Savor North African Fish Cakes Braised in Chermoula Sauce.
Ingredients
Scale
- 1 pound barramundi fish, skinless
- 1.5 cups fresh, chunky breadcrumbs
- 0.75 cup onion, minced
- 0.33 cup fennel fronds, chopped
- 0.5 teaspoon smoked paprika
- 1 tablespoon chermoula
- 2 large eggs
- 1 cup onion, diced
- 0.5 cup fennel bulb, diced
- 2 tablespoons chermoula
- 1 can whole tomatoes
- 0.5 teaspoon salt
- to taste black pepper
- olive oil
Instructions
- Chop the barramundi fish finely to create a tender base for the fish cakes.
- In a medium-sized mixing bowl, combine the chopped fish, breadcrumbs, minced onion, chopped fennel fronds, smoked paprika, chermoula, and eggs. Mix until well integrated and shape into 8 cakes.
- Heat olive oil in a large frying pan over medium-high heat. Add 4 fish cakes and sear until golden brown on each side (about 3-4 minutes). Repeat with remaining cakes and set aside.
- If the pan looks dry, drizzle in more olive oil and heat over medium. Add diced onion and sauté for 5 minutes until soft and translucent.
- Toss in diced fennel and continue to sauté for another 8-10 minutes until tender and aromatic.
- Stir in chermoula and sauté for an additional 2-3 minutes to blend flavors.
- Pour in whole tomatoes, 1/2 teaspoon salt, and black pepper. Simmer for 10-15 minutes until sauce thickens. Adjust salt to taste.
- Gently place seared fish cakes into the sauce, adding about a cup of water to cover halfway. Cover and simmer on low heat for 15 minutes until cakes are firm but bouncy.
- Transfer fish cakes to a serving dish and garnish with additional fennel fronds and a swirl of chermoula before serving.
Notes
- Use fresh barramundi for best results.
- Homemade breadcrumbs enhance flavor.
- Adjust chermoula based on spice preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Braising
- Cuisine: North African
Nutrition
- Serving Size: 1 fish cake
- Calories: 300
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg
Keywords: North African Fish Cakes, Chermoula Sauce, Fish Recipe