Check out these bad boys....

The Food Union - Chicken & Pork Dumplings

I was doing some recipe testing for a client recently, and thought I should really do something with the left over fish fillets. So after fighting off my two cats, who thought they would shimmy up my leg to bench level for a lightening raid, I threw together some fish sliders with a spicy vegetable pickle to share with a couple of friends.

After a few vino's they lasted all of 2 mins, and barely touched the sides going down. Make sure you make plenty of these bad boys, coz they won't last long. 

The Food Union -  Chicken & Pork Dumplings


Recipe by Jamie Oliver


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½ cucumber, halved lengthways
1 small red onion, thinly sliced
Finely grated zest and juice of 2 limes
½ cup (75g) plain flour
1 tsp smoked paprika
2 eggs, lightly beaten
1½  cups panko breadcrumbs
500g firm white fish fillets
2 tblspns olive oil
⅓ cup (95g) thick Greek-style yoghurt
½ bunch coriander, leaves chopped
12 slider buns, split in half
1 avocado, thinly sliced

To serve: Hot sauce (optional)

Serves: 4 


Using a spoon, scoop out cucumber seeds and discard. Thinly slice the cucumber flesh with a potato peeler and place cucumber in a bowl. Add the sliced onion, half the lime juice, a pinch of salt, and combine thoroughly. Set aside at room temperature to pickle.

Place the flour, paprika and half the lime zest in a bowl. Season, then toss to combine. Place the beaten eggs in a separate bowl, and the breadcrumbs in a third bowl.

Cut the fish into 12 even pieces, pat the pieces dry with paper towel. Toss in the seasoned flour, then dip in the beaten egg, and coat in the breadcrumbs. Set aside on a baking tray. 

Heat the oil in a large heavy-based frypan over medium heat. Cook the fish pieces, turning halfway, for 4-5 minutes until golden and just cooked through.

Meanwhile, place the yoghurt, coriander, lime zest and remaining lime juice in a bowl. Season, and stir to combine well.

Place the slider buns on a baking tray, cut-side up, and toast under grill for 1 minute or until toasted.

To serve, divide the yoghurt sauce among the bun bases. Top with sliced avocado, 1 piece of cooked fish, and onion and cucumber pickle. Finish with another dollop of yoghurt sauce and a few drops of hot sauce, if using, then top with a bun lid & tooth pick to serve. 

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018