I couldn’t get the gf’s fish burritos outta my head.
I knew i had to do it myself soon enough because simply because i think about it almost on the daily basis!
When mil bought me a kg worth of white fish fillet last week, i was like, this is it!!! Fish burritos for tonight’s dinner! *woot* However, the price for 8 pcs of tortilla wraps kinda put me off. So i made my own, especially when i practically have all the ingredients in the pantry!
But guess what?
The tortilla wraps are not worth the effort :(
- Knead all the ingredient except olive oil. When the consistency appear crumbly start to add in olive oil. Continue the kneading process until it become a smooth dough.
- Proof for 60 minutes at a cool dry place.
- Divide the dough into 5 portion and roll them into round balls. Rest for about 10 minutes.
- Roll out the dough into 20cm round disc and cook at a preheated frying pan without oil. The pan shouldn’t be too hot, over cook will harden the tortilla.
The wraps were small. Probably 15cm – diameter – each. I couldn’t stretch it to its ideal size unfortunately.. I mean, if 1.5half recipe yields only 8 pcs and i can’t stretch it to 20cm? I rather buy. Of course, the experience was a good one. Never try, never know!
Part of the sides includes lime mayo. Goodness gracious me.. this one is a MUST. Never, ever skip this if you’re planning to do this burrito!
250g (1 cup) whole egg mayonnaise
finely grated zest of 1 lime
2 Tbsp lime juice
1 tsp sea salt.
Place all the ingredients in a bowl and stir to combine. Refrigerate until needed.
Then of course we’ll have the fish.
The spices…. whoaaaaa.. simply blew me away, again!
I can eat them just like this!!
50g (1 cup) roughly chopped coriander (cilantro) leaves and stems
2 tsp paprika
1 tsp cumin
1 small red chilli, seeded and chopped*
1 tsp sea salt
freshly ground black pepper
zest of 1 lime
80ml (1/3 cup) olive oil
750g (1 lb 10oz) snapper fillets, or other firm white fish, skin removed, and cut into strips (important here that it is a firm fish, otherwise it tends to disintegrate while cooking)
Place all ingredients except the fish in a blender or a food processor and process until a paste forms. Place the fish in a bowl, add the paste and stir to combine. Leave to marinate for 15mins. Heat a non-stick frying pan over a high heat until hot, add some of the fish strips in a single layer and cook for 2 minutes. Turn and cook on the other side for 1 minute, or until the fish has been cooked. Remove from the pan and continue untill all the fish has been cooked. Place on a serving platter and garnish with lime cheeks (sices/wedges)
Last but not least, the oh-so-good-cucumber salad!!
The lime juice is the key ingredient. And oh, the cilantro too ;)
the Cucumber Salad
1 telegraph (long) cucumber
250g (1 punnet) cherry tomatoes, sliced in half
4 spring onions (scallions) sliced
handful of coriander (cilantro) leaves
1 tsp lime juice
1 small red chilli, seeded and sliced finely – i skipped this because of my young children
1 tsp sea salt
1 tsp caster (superfine) sugar
Peel the cucumber and slice in half lengthways, remove the seeds with a teaspoon and slice into 5mm (1/4 inch) pieces. Place the remaining ingredients in a bowl and toss to combine.
To assemble :
1. Warm your wraps.
2. Spread the lime mayo over the wrap generously.. u won’t regret the calories!! :P
3. Place 2-3 slices of fish on it, and the salad of course.
4. Wrap them anyway you like and voila!! -
*do prepare at least 2 burritos for 1 person. 1 burrito simply not enough!
because my wraps were small, i couldn’t do the proper burrito-way-of-wrapping
It sounds like a lot of work and troublesome even, but the truth is.. it’s not. Really!