Temps de préparation
15 mins
Temps de cuisson
30 mins
Pour
3
Ingrédients
Ingrédients
3 pieces hake medallions or fillets (or whitefish alternative like haddock or cod)
1 cup flour (or whole-wheat or oat flour)
1 tbsp fish spice
1 tsp paprika
½ tsp turmeric
Olive oil for cooking
6-8 Readymade mini whole-wheat (or corn) tortillas (or suitable alternative)
Pack of readymade slaw mix (roughly 3650 gr – 2.5 cups) or you can make your own slaw:
1 cup green cabbage, thinly sliced
1 cup purple cabbage, thinly sliced
0.5 cup carrots, shredded
Optional: handful of coriander and/or baby spinach leaves
Sauce / dressing:
1 cup Reduced oil mayonnaise or cream cheese
1 tbsp Soy sauce
3 sprigs garlic chives or spring onions
Recette
Recette
- Prepare the fish: Cut hake medallions into bite-sized pieces.
- Season and coat: In a bowl, mix flour with fish spice, turmeric, and paprika. Toss the hake pieces in the flour mixture, shaking off any excess.
- Cook the fish: Heat a little oil in a wide pan. Add the hake pieces, cooking for about 5 minutes, turning halfway until golden. Drain on paper towels.
- Make the slaw: Finely shred cabbage using a mandoline, food processor, or make thin slices with a knife. Grate the carrots on the larger side of a box grater. You can also save time using a pre-made slaw and if you have leftovers, you can use it for a side dish or as a topping on another meal, reducing food waste.
- Mix the dressing: In a bowl, whisk mayo, soy sauce, and sprigs. Add the slaw mix to the dressing and stir to combine.
- Present it: Place the mini tortillas on a board. Spread the slaw mix on each, topping with a few hake pieces. Fold in half. Before serving, you can toast the tortilla on a hot dry pan to give it more crunch.
