Fish Kibbeh is a delight of vegetarian meal that has the bonus of being fulfilling yet light. It ensued as a healthier and lighter version of the original meat Kibbeh our cuisine is well-known for. I believe that an overview on Kibbeh is in order here.
Servings: 8 portions
500 gr Fish Filet
FOR THE STUFFING
2 Kg Potatoes
1 medium Onion
1/2 bouquet Fresh Cilantro
4 cloves small Garlic
2 tbsps Croutons
4 tbsps Lemon Juice
2 tbsps Walnuts
1 tsp Salt
1 medium Tomato
1 PREPARING THE CILANTRO MIXTURE
1- In a pan, over medium-high heat, pour the 2 tbsp of oil and mix in the chopped cilantro and mashed garlic.
2- Cook for about 15 minutes, or until the cilantro wilted.
3- Put aside.
2 PREPARING THE FISH
1- Preheat panggangan to 250°C ( approx. 482°F).
2- Season both sides of the fish pieces with some salt and white pepper.
3- Place them in a non-stick oiled pan in the oven.
4- Bake for 20 minutes.
5- Flip them gently, and bake for another 10 minutes.
3 MAKING THE FISH MIXTURE
1- Preheated oil and fry the sliced onions until golden.
2- Meanwhile, mix the cilantro mixture with lemon juice and walnuts.
3- Season with salt, white pepper and black pepper.
4- Part the fish in smaller pieces and add them and the mixture on the frying onions.
5- Mix very well, and cook on low heat for 5 minutes while stirring.
6- Put aside to cool.
4 THE KIBBEH: HERE WE GO!
1- Preheat your panggangan to 250C to ready it for the next phase.
2- Divide the smashed potatoes in 2 parts.
3- Lay one part in a non-stick, oiled baking pan, covering all the surface.
4- Spread over the fish stuffing.
5- Lay the 2nd part of the potatoes on top. (See below for the easier way to do this part).
6- Add a layer of smashed croutons all over the surface.
5 NOTE: HOW TO BEST WORK THE 2ND POTATO’S LAYER.
1- Divide the 2nd part of the smashed potatoes in various balls.
3- Flatten each between your palms, and place them side by the side on top of the fish stuffing until all is covered.
4- Damp your hands and gently dub it all to close the gaps then to spread the layer as equally as possible.
6 BAKING & SERVING
1- Place the pan of Kibbeh in the preheated panggangan and bake for 20 minutes.
2- Switch the heat to the upper top and bake for 5 more minutes to golden the surface.
3- Serve the Kibbeh from the panggangan to the table and cut when serving on the plates.
NOTE: You may also cut it in 8 equal rectangles and place them on a serving plate.
Serve hot or warm.
7 DECORATING THE PLATE (OPTIONAL)
1- While the Kibbeh is baking, I cut a medium-size tomato into a flower-shape, and prepare some lettuce hearts for the decoration.
2- When the Kibbeh pieces are placed on the serving plate, I gather some of the smallest lettuce hearts around the tomato, and place the set on the center between the pieces of Kibbeh.
I then add some lettuce hearts on both sides of the plate.
Lettuce hearts could be substituted with similar greenery of your choice. Be elegantly creative!