Fish Dumplings with Vermicelli Spikes and Oregano and Anchovy Sauce

Name: Fish Dumplings with Vermicelli Spikes and Oregano and Anchovy Sauce
Yield: Serves 4 as a starter
Ingredients: 1 dessertspoon fresh oregano; 1 egg white; ½ teaspoon lemon zest salt and pepper; ½ teaspoon lemon zest salt and pepper; 2 cloves garlic, peeled and crushed; 500 g(1 lb) fish fillet, skin and bones removed; 250 ml(8 fl oz) olive oil; juice of 1 lemon; 1 teaspoon small capers in vinegar or salt, drained or rinsed; 1 teaspoon small capers in vinegar or salt, drained or rinsed; 6-8 anchovies in oil, roughly chopped; 1 teaspoon small capers in vinegar or salt, drained or rinsed; 1 tablespoon fresh parsley; 6-8 anchovies in oil, roughly chopped; oil for cooking; 2 tablespoons fresh oregano; ½ teaspoon lemon zest salt and pepper; 50 g(1 ⅔ oz) vermicelli, crushed by hand to make 2–3 cm(¾–1 ¼ in) lengths

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

These are best served as a starter as the flavours are quite bold. Cod, hapuku and snapper are suitable for the dumplings.

Ingredients

500 g(1 lb) fish fillet, skin and bones removed
2 cloves garlic, pe

Starter
Pescatarian

Method

Place fish, garlic, egg white, oregano and lemon zest in a food processor and pulse to a fine paste. Season to taste. Refrigerate for half an hour.

Divide mixture into 12 balls and roll in vermicelli to coat. Using your hands, squeeze noodles into fish to make them stick. Heat oil in a small frying pan. Add half the fish balls, cook