TO DRINK: A wooded chardonnay has plenty of body to stand up to this medley of spicy flavours
Spicy fish tortillas with crunchy salad
Ingredients
- CRUNCHY SALAD
- 60ml (¼ cup) olive oil
- 7,5ml (1½ tsp) soya sauce
- 10ml (2 tsp) fresh grated ginger
- 5ml (1 tsp) chopped garlic
- 30ml (2 tbsp) white wine vinegar
- 60ml (¼ cup) castor sugar
- 1 baby red cabbage, thinly sliced
- 3 carrots, peeled and thinly sliced
- 100g mange tout, thinly sliced
- salt and freshly ground black
- pepper, to taste
- 15ml (1 tbsp) sesame seeds,
- lightly toasted
- 5ml (1 tsp) cayenne pepper
- 10ml (2 tsp) paprika
- 10ml (2 tsp) ground cumin
- olive oil, for frying
- 400 – 500g hake, sliced into strips
- SPICED YOGHURT
- 250ml (1 cup) plain yoghurt
- 5ml (1 tsp) cumin
- 5ml (1 tsp) honey
- 5ml (1 tsp) fresh ginger, grated
- 4 – 6 wholewheat tortillas, warmed,
- to serve
- a handful of fresh coriander leaves,
- to serve
- lime wedges, to serve
Instructions
Start with the salad: place the olive oil, soya sauce, ginger, garlic, white wine vinegar and castor sugar in a bowl and mix to combine. Add the fresh sliced vegetables and toss gently to coat in the dressing. Season with salt and pepper and sprinkle with sesame seeds. Set aside.
Place the cayenne pepper, paprika and cumin in a small bowl and mix to combine.
Heat olive oil in a large frying pan and sprinkle the fish strips with the spice mixture. Fry fish until firm and golden, about 2 minutes on each side. Set aside.
Add all of the spiced yoghurt ingredients to a bowl and stir to combine.
Serve the yoghurt with warm tortillas, spicy fish, crunchy salad, fresh coriander and lime wedges.
