FISH BURIKAS WITH SQUASH HARISSA - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE SQUASH HARISSA
• 650g calabaza or butternut squash
• 1 tablespoon sea salt
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon caraway seeds
• ½ teaspoon chilli flakes
• 20g pickled lemons
• 1 clove garlic
• 4½ teaspoons sugar
• 6 tablespoons olive oil
• 2 tablespoons harissa
• FOR THE BURIKAS
• 300g white fish fillet without skin (wild-caught tarakihi, mid-water trawl hoki or pot-caught blue cod)
• 1 small spring onion, trimmed and finely chopped
• 1 cayenne chilli pepper, deseeded and finely diced
• ½ onion, finely chopped
• 1 sprig dill, finely chopped
• 3 sprigs coriander, finely chopped
• 4 sprigs flat-leafed parsley, finely chopped
• grated zest of 1 lime
• 2 tablespoons dry breadcrumbs
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• canola oil, for frying
• 50g plain flour
• 4 spring roll wrappers
• 4 egg yolks