Egyptian spiced fish wraps

Готовим Fish Egyptian spiced fish wraps

The simple wrap goes gourmet for lunch or dinner with this dukkah spiced fish version.

Lables: Egg free Shellfish free
  1. Combine onion, sumac and vinegar in a bowl. Season with salt and pepper. Set aside. Place flour in a separate bowl. Season with salt and pepper. Place dukkah in another separate shallow bowl. Cut fish into 2cm-wide strips.
  2. Add enough oil to a medium frying pan to come 5mm up the side of pan. Heat over medium-high heat. Dip fish in flour, shaking off excess. Shallow-fry, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel for 20 seconds. Toss fish in dukkah. Drain on paper towel.
  3. Spread pita with hummus. Top with rocket, tomato, onion and fish, and dollop with yoghurt. Sprinkle with any remaining dukkah and the coriander sprigs. Serve.

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1 small red onion, very thinly sliced
1 tsp sumac
2 tsp red wine vinegar
2/3 cup plain flour
45g packet pistachio dukkah
600g skinless firm white fish fillets
Extra virgin olive oil, for shallow frying
4 large pita breads
200g tub pumpkin hummus
1 bunch rocket, trimmed
250g cherry tomatoes, halved
1/3 cup plain reduced-fat Greek-style yoghurt
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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