SALT AND PEPPER FISH ON ROTI
A variation on fish tacos, this salt and pepper fish on roti makes a delicious, filling meal. Wrap them up like a kebab, eat with your hands and it will feel like you’re treating yourself to takeaways!
If you’re not too keen on seafood, the fish can easily be swapped for chicken. I like to lightly cook the cabbage – it helps to take away any bitterness and reduces it down a little, making it easier to eat. It’s also nice to be eating warm foods as we head into cooler weather!
SALT AND PEPPER FISH ON ROTI
A variation on fish tacos, this salt and pepper fish on roti makes a delicious, filling meal. Wrap them up like a kebab, eat with your hands and it will feel like you’re treating yourself to takeaways!
Ingredients
SERVING INGREDIENTS
- 1/4 green cabbage
- 2 tomatoes
- 6 cornichons (mini gherkins)
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 3 Tbsp aioli
- 1 Tbsp cold water
- 1/2 tsp paprika
- 4 store-bought roti (plain or garlic)
- 1 Tbsp butter
- 50 g baby kale (1.8oz)
- 2/3 cup finely grated cheddar cheese (67g) (optional)
SALT AND PEPPER FISH
- 400 g white fish fillets, i.e. snapper, tarakihi (14oz)
- 1 egg
- 2 Tbsp milk
- 1/3 cup brown rice flour (40g)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp olive oil
Instructions
PREPARE SERVING INGREDIENTS
Finely shred cabbage. Dice tomatoes and finely chop cornichons. Whisk together yoghurt, aioli, water and paprika. Stir in cornichons and season with salt and pepper to taste.
Preheat oven to 180ºC (360ºF) fan bake.
PREPARE FISH
Cut fish into small rectangular pieces. In a small bowl, whisk together egg and milk. Stir brown rice flour, salt and pepper together in a shallow dish. Dip fish pieces into egg mixture, then flour and toss to coat. Remove onto a clean plate.
COOK ROTI, FISH AND CABBAGE
Wrap roti up together in foil or baking paper and place in the oven for 5 minutes, to heat through.
Heat oil in a large frying pan on medium-high heat. Add fish and pan fry, turning occasionally, until fish is golden brown and just cooked through (about 5 minutes).
While fish is cooking, melt butter in a large wok on medium-high heat until bubbling. Add cabbage and stir fry for a couple of minutes, until just tender. Season with a little salt and pepper and remove from heat.
SERVE
Spread warmed roti with aioli sauce. Top with baby kale, cheese (if using), cabbage, fish, tomato and another dollop of aioli. Roll up to eat - I find it easier to wrap one end up in tinfoil to stop everything falling out! Alternatively, eat with a knife and fork.
Recipe Notes
WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: Ensure aioli is gluten-free. Replace roti with gluten-free wraps or tortillas.
INGREDIENT SWAPS / NOTES: I used Turkish Bread roti (located in the chilled section of the supermarket) in this recipe and found them really soft and delicious. We tried both the butter and garlic flavours - both were yummy, though the garlic ones have more calories and there are plenty of other flavours in the meal, so I would go with the butter ones. If you can’t find roti, wraps will work as an alternative. If you don’t like fish, this recipe also works well with chicken - use tenderloins or boneless, skinless thighs. Chicken will take longer to cook (about 10 minutes). If you don’t have brown rice flour, you can use plain flour instead.
ALTERNATIVE COOKING METHOD: Roti are also delicious lightly pan-fried. I’ve suggested cooking them in the oven as you will already have the fish and cabbage cooking on the stove top and it might become too hectic! Toasting or microwaving the roti are other options.
STORING AND REHEATING: You could wrap filled roti up tightly in foil and place in a toasted sandwich maker or oven to reheat. Alternatively, keep all components separate. Reheat fish and cabbage in a frying pan, heat roti in the microwave and assemble just before serving.
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