BAKED FISH SOSATIES WITH PAPRIKA POTATO WEDGES

  • 45
  • 6
  • 9

Click on the image above for more info

Ingredients

  • 2 x 400 g cans Lucky Star Pilchards in Sweet Chilli Sauce
  • 12 bamboo skewers, soaked in water
  • 1 large red onion, peeled and quartered
  • 24 dried apricots, soaked in boiling water to rehydrate
Marinade:
  • 2 Tbsp (30 ml) mild and spicy curry powder
  • 1 tsp (5 ml) turmeric
  • 2 Tbsp (30 ml) white wine vinegar
  • 1 Tbsp (15 ml) Worcestershire sauce
  • ½ cup (125 ml) smooth apricot jam
Potato Wedges:
  • ¼ cup (60 ml) vegetable oil
  • 1 Tbsp (15 ml) paprika
  • 4 large potatoes, washed and cut into wedges
  • Salt and black pepper, to taste

Method

  1. Preheat the oven to 200 °C.
Marinade:
  1. Drain the pilchards and reserve the sauce.
  2. Lay the pilchards on a plate or tray. Cut each fish in half to create 2–3-cm cubes. Mix together the marinade ingredients with the reserved sweet chilli sauce. Pour over the fish to marinate for at least an hour.
Potato Wedges:
  1. Mix the oil and paprika together in a bowl and then toss in the potato wedges to coat evenly. Season with salt and black pepper.
  2. Lay the wedges on a lined baking tray. Roast for 20–25 minutes or until they are cooked through, golden and lightly crisp on the edges.
  3. To assemble the skewers, separate the onion pieces and pair with the apricots; allow for two sets of onion and apricot per skewer. Thread one set of onion and apricot onto all 12 skewers. Add a chunk of pilchard, followed by another set of onion and apricot, finishing with another chunk of pilchard.
  4. Place the finished skewers on a lined baking tray and place on the top rack of the oven above the potato wedges.
  5. Bake for 5–10 minutes or until heated through and the marinade starts to bubble.
  6. Finish off under a hot oven grill and brown for 2–3 minutes.

 

 

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