1 pack soft corn tortillas
For the salsa
1 can of sweet corn or equivalent frozen kernels
1 Lebanese cucumber, diced
5 spring onions, chopped
4 cherry tomatoes, quartered
1/2 an orange capsicum (or yellow or red), diced
1 tbsp of finely chopped parsley
For the salsa dressing
2 tbsp olive oil
1 tsp honey
1 tbsp lemon juice
Salt and pepper
For the coleslaw
1 small pack shredded coleslaw mix
Kewpie mayonnaise
For the fish
250g of flathead
1 tbsp paprika
Salt, a pinch
Olive oil for frying
METHOD
Place all the salsa ingredients in a bowl and mix
Combine the dressing in a small jug and whisk with a fork. Pour over the salsa, mix and place in the fridge.
In a bowl, mix the coleslaw with the dressing that comes with it. Add Kewpie mayonnaise to get the coleslaw consistency you want. I generally add about an extra 2 to 3 tbsp. Place in the fridge.
Cout the fish into finger size pieces. Pat dry with kitchen paper and place in a small bowl. Sprinkle with the paprika and salt and toss to coat. Marinate in the fridge for 30 mins minimum.
When you are ready to eat, heat the oil in a frying pan and gently fry the fish pieces for 3 to 5 mins. Place in a clean serving dish.
Serve as a build it yourself meal. Place a tortilla on a plate and add salsa, coleslaw and fish pieces and eat like a wrap.
Makes 10 tortillas.
Comments
Post a Comment