Meatloaf, step aside for this oriental inspired fish loaf. Safe for Fish Fridays, pescetarians, or anyone trying to add a little variety to their diet. This fish loaf is made with whitefish fillets--you choose your favorite--mixed together with soy sauce, bread, and mushrooms that have been lightly sauteed in garlic oil. The loaf is baked until firm, about 40 minutes, and left to cool as it is best served cold.
- 900 grams whitefish fillets (without bones)
- 150 grams mushrooms
- 2 garlic cloves (peeled and chopped)
- 100 milliliters soy sauce
- 2 slices rustic white bread (without the crusts, diced)
- 1 eggs
- 2 tablespoons coriander (or parsley, chopped)
- ground black pepper
- 2 tablespoons kecap manis
- sesame seeds
- Preheat the oven to 180 degrees Celsius.
- Line a loaf pan with parchment paper, leaving an overlap on the edges.
- Place the fish in a pan, cover with water and bring to the boil. Simmer until cooked. Drain well and set aside.
- Gently fry the mushrooms with the garlic in a little oil. Lightly salt and set aside.
- Place the bread in a large bowl and add the soy sauce. Leave to marinate and soak up the sauce.
- Crumble the fish and add to the bread. Rub together with the fingertips until well mixed.
- Add the mushrooms, egg, coriander, and black pepper. No need to add salt as the soy sauce is salty enough.
- Mix all the ingredients together well. If it appears too moist, add some breadcrumbs.
- Place in a loaf tin, add a drizzle of kecap manis, and sprinkle with sesame seeds.
- Bake for 40 minutes or until firm and set when pierced with a skewer.
- When done, leave to rest in the loaf tin until cold to maintain its shape.
- Serve cold accompanied by a green salad.
PER SERVING *
|Calories360Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.