Serves 1

Prep time 10 minutes


120g local, sustainable fish fillet, (I used mackerel)
½tsp ras el-hanout
Salt to taste
2 spring roll wrappers (rice paper)
2 limes, 1 halved for serving, 1 juiced
2tbsp Greek yoghurt
1tbsp sumac
2tsp olive oil
Oil for frying


Mix the yoghurt, sumac, olive oil and lime in a bowl. Season.

Dip 2 rice paper wrappers in cold water for a couple of seconds and lay on parchment paper (they will soften after about 30 seconds).

Roughly chop the fish fillet and mix in the ras el-hanout and salt.

Divide the mix between the 2 wrappers, in a sausage shape. Roll once from the bottom, fold sides over and continue to roll until you have a sealed roll.

Heat oil in a heavy bottomed saucepan to 180-190°C, carefully lower the pastillas, using a slotted spoon and fry for about 5 minutes, until lightly brown.

Drain on kitchen paper and serve with yoghurt and lime.

Chef’s tip:
I usually make these when I cook fish, with the trimmings and freeze. Then you’ve got a delicious snack ready to go as they can be cooked from frozen.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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