Spicy fish tortillas with crunchy salad – Food & Home Magazine
TO DRINK: A wooded chardonnay has plenty of body to stand up to this medley of spicy flavours Ingredients - CRUNCHY SALAD - 60ml (¼ cup) olive oil - 7,5ml (1½
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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,
- a handful of fresh coriander leaves,
- lime wedges, to serve
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