World Cuisine

  • 1 kg (2 lb) white fish fillets
  • 500 g (1 lb) raw prawns, shelled and deveined
  • 1 bunch of coriander, chopped
  • 1 bunch of flat-leaf parsley, chopped
  • 3 garlic cloves, finely minced
  • 1 tablespoon paprika
  • pinch of cayenne pepper
  • ½ teaspoon ground cumin
  • pinch of mace
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons white wine vinegar
  • 50 g (2 oz) butter
  • 2 tablespoons olive oil
  • 1 large bowl of fine Chinese noodles, soaked
  • 1 pack of filo pastry
  • 3 tablespoons plain flour plus 2 tablespoons water, to seal

Put the fish and prawns in a large bowl with the herbs, garlic, spices, salt and pepper and vinegar. Cover with clingfilm and refrigerate for 1 hour.

Melt the butter in a heavy-based casserole, add the oil, and cook the fish and prawns until the flesh begins to flake. Stir in the soaked noodles and cook for 10 minutes over low heat.

Preheat the oven to 180°C (350°F), Gas Mark 4.

Prepare the pastilla following the steps on pages 14–15. Spread the filling in a thick layer over the base. Cover with the filo sheets, seal and butter as described.

Transfer to the oven and bake for 30 minutes.

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