Egyptian spiced fish wraps

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

Recipe «Egyptian spiced fish wraps» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.