For the Kofta
Grape seed oil
LaManna Rockling Koftas
Red cabbage
Lebanese cucumber, sliced
Greek yoghurt
Lemon, juiced
Pita wraps
Olive oil
Fresh herbs, picked
Salt
For the Pickled Onion
Red onion, sliced
White wine vinegar
Water
Caster sugar
Salt
Dried bay leaf
Peppercorns
Coriander seeds
1 tbsp
2pk
Quarter
2
1 Cup
1
4 to 8
1 tbsp
1/4 Cup
Pinch
2
1 Cup
1 Cup
1/4 Cup
1 tsp
1
1 tsp
1 tsp
Method
For the Pickled Onion
- Place all ingredients except for the onion into a saucepan and bring to the boil.
- Remove from the heat and pour over sliced red onion.
- Allow to cool.
For the Kofta
- Heat the oil in a fry pan over medium-high heat, add in the kofta and sear, rotating occasionally until golden and cooked through (approximately 5 minutes).
- Meanwhile, in a separate pan over medium heat, lightly warm each pita wrap.
To Assemble
- Dress the shaved cabbage with lemon juice, olive oil and a pinch of salt.
- Lay out flatbreads and add a spoon of yoghurt to each
- Top with dressed cabbage, cucumber, the rockling koftas (skewer removed) and top with fresh herbs and drained pickled onions.
About this recipe
Fish kofta is a Middle Eastern-inspired twist on the classic kofta, swapping out the traditional lamb or beef mince for seasoned white fish. These golden, herb-packed fish kofta wraps use LaManna’s rockling fillets, which are a firm, mild Australian fish with a delicate flake that holds together beautifully when pan-fried.
If you love this style of fresh, hands-on cooking, explore our full collection of recipes for more dinner inspiration. For another seafood favourite, try our Rockling Burger with tangy tartare sauce, or keep it classic with our Spaghetti Marinara loaded with fresh seafood. And if you’re feeding a crowd, our Seafood Linguine with saffron and prawns is a showstopper.
What is fish kofta?
Fish kofta is a variation of the traditional Middle Eastern kofta, where seasoned white fish replaces the usual lamb or beef. The fish is shaped into small patties or cylinders with herbs and spices, then pan-fried, grilled, or baked.
What type of fish is best for fish kofta?
A firm, mild white fish works best for kofta because it holds its shape during cooking. Rockling is an excellent choice (especially from LaManna) as it’s an Australian fish with a clean flavour and a firm texture that stays flaky inside the kofta. Other good options include barramundi, snapper, ling, and cod.
Can I make fish kofta ahead of time?
Yes. You can shape the koftas in the morning and keep them covered in the fridge until you’re ready to cook. For the best results, cook them the same day rather than leaving them overnight, as the salt in the seasoning can draw out moisture from the fish.
How do I stop fish kofta from falling apart?
Make sure your fish is patted dry before cooking to remove excess moisture. Don’t overcrowd the pan, give each kofta enough space so it can sear properly. Cooking over medium-high heat and letting the kofta develop a golden crust before turning is the best way to keep them intact.
What should I serve with fish kofta wraps?
These wraps are a complete meal on their own, but they pair well with a simple green salad, tabbouleh, or hummus on the side. For entertaining, set up a spread with a grazing platter alongside the wraps and let guests build their own.
