Fish Dumplings with Vermicelli Spikes and Oregano and Anchovy Sauce


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

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.


  • 500 g(1 lb) fish fillet, skin and bones removed
  • 2 cloves garlic, peeled and crushed
  • 1 egg white
  • 1 dessertspoon fresh oregano
  • Β½ teaspoon lemon zest salt and pepper
  • 50 g(1 β…” oz) vermicelli, crushed by hand to make 2–3 cm(¾–1 ΒΌ in) lengths
  • oil for cooking


    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 until golden, flip over and cook for a further minute or so, then remove from oil with a slotted spoon and drain on absorbent paper. Cook remainder the same way.

    To make the sauce, place oregano and parsley in a bowl with anchovies and capers. Stir in olive oil and lemon juice. Leave at room temperature to develop flavours.

    To serve, spoon some sauce on a plate and sit two to three fish balls on top.