Fusion Kitchen · Dinner
Pomegranate and Honey Glazed Gefilte Fish
A Polish-Israeli-North African original, classic Ashkenazi gefilte fish patties pan-fried until golden then glazed with pomegranate molasses and honey so the sweet-sour depth of the North African-via-Persian fruit tradition lifts the mild Jewish fish cake tradition into something structurally compound and deeply satisfying.
$$
20 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
68gCarbs
12gSugar
2gFiber
680mgSodium
105mgChol
Goes well with
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Instructions
1
Prep
Roughly chop 350g fish fillets, 60g onion. Combine fish, onion, 1 egg, 3 tbsp matzo meal, 0.25 tsp white pepper, 1 tsp sugar, 0.75 tsp salt in food processor; pulse until smooth paste forms. Wet hands, shape into 6 oval patties 2cm thick. Refrigerate 10 minutes until firm.
2
Fry 1
Heat 2 tbsp oil in a wide frying pan over medium-high heat. Fry patties 3–4 minutes per side until deep golden and cooked through. Remove to a wire rack to drain.
3
Glaze
Whisk together 2.5 tbsp pomegranate molasses, 1.5 tbsp honey, 1 tsp soy sauce, 0.5 grated garlic clove, 0.25 sliced chilli, 2 tbsp water. Pour glaze into the same pan over medium heat, stir 1–2 minutes until bubbling and thickened slightly.
4
Fry 2
Return patties to pan, turn to coat in glaze. Cook 1 minute until sticky and lacquered, turning once.
5
Plate
Divide 360–440g steamed basmati rice between two plates, top each with 3 glazed patties. Scatter 2 tbsp pomegranate seeds and 10g fresh dill over top. Serve with 2 tbsp horseradish sauce and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) white fish fillets
- 0.5 small onion
- 1 large egg
- 3 tbsp matzo meal
- 0.25 tsp ground white pepper
- 1 tsp caster sugar
- 0.75 tsp fine sea salt
- 2 tbsp neutral oil
- 2.5 tbsp pomegranate molasses
- 1.5 tbsp honey
- 1 tsp soy sauce
- 0.5 garlic clove
- 0.25 small fresh red chilli
- 2 tbsp water
- 360g (12.7 oz) basmati rice
- 2 tbsp horseradish sauce
- 2 tbsp pomegranate seeds
- 10g (small handful) fresh dill
- 1 lemon