Chef's Recipes

Bodega's fish fingers

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

By Elvis Abrahanowicz & Ben Milgate
  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
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Bodega's fish fingers
"Fish fingers have been on the menu from day one," says Abrahanowicz and Milgate. "We started off using sardines, but now it's morphed into kingfish with mojama and cuttlefish ceviche." 


  • 4 cuttlefish (about 600gm)
  • 4 thick slices levain or sourdough
  • 2 garlic cloves, halved
  • Extra-virgin olive oil, for drizzling
  • 250 gm piece sashimi-grade Hiramasa kingfish, skin removed
  • 2 tbsp lime juice
  • 2 tsp finely chopped coriander
  • ¼ small onion, finely sliced
  • Finely grated mojama (optional; see note), to serve


  • 1
    To prepare the cuttlefish, pull out the tentacles, then cut just underneath the eyes. Discard the beak and save the tentacles to fry up later as a snack. Discard the eyes and innards, and pull any cartilage from the body and discard. Remove the skin from the hood (discard), then rinse and dice the hood and set aside in a bowl.
  • 2
    Heat a char-grill pan to high and grill the bread on both sides until well charred (5-7 minutes). Rub with the cut side of garlic, drizzle generously with extra-virgin olive oil and season with sea salt flakes to taste, then cut each slice in half.
  • 3
    Slice kingfish thinly across the grain and place on toast. Add lime juice, coriander and a drizzle of extra-virgin olive oil to the cuttlefish, season to taste, stir to combine, then spoon onto kingfish. Scatter with a little sliced onion and serve topped with grated mojama.


Mojama, salt-cured, air-dried tuna from Spain, is available from Encasa Deli in Sydney and select delicatessens. 
Drink Suggestion: La Goya manzanilla Drink suggestion by Joe Valore

  • undefined: Elvis Abrahanowicz & Ben Milgate