Pick 1....any 1...these averaged 1 to 2lb each
fillet and skin your fresh Bream Fillets...or get your fish monger to do it
if buying from the fish counter.
Its a Fillet O fish,well my version I suppose and hits the spot when you want your supper served as simple finger food...........
it works equally well with Fillet of Pollock,Monk fish or the Humble Dogfish
just a firm fleshed fillet seems better to use...again your choice.
Right lets make the spicy paste....
2 tsps Schwartz Moroccan Herb and Spice blend
2 tsps Sesame Seeds
2 large Garlic Bulbs
2 Tbsps Chopped Fresh Coriander
2 Tbsps Extra Virgin Olive Oil
1 Red chilli deseeded and chooped
Blitz the Garlic,Red chilli,sesame seeds,spice blend,and coriander,now start to add the olive oil to a paste consistency.
Once happy with the mixture cover and set aside in the fridge
I prefer these Tortillas but I guess you can wrap it in what you fancy,but these crisp up nice in the wok without going to ridged so you cant roll them....anyway your call
Heat your Wok/frying pan to very hot as you want to char the tortillas about ....1 minute on each side....just so there crispy but still soft enough to roll.
Once crisped,,,keep warm in foil ....they will sweat a bit,.. this will soften them up a tad making them easier to roll.
I prefer to Fillet and skin the Bream fillets as it saves on all that scaling
and the Fish has a crisp finish to it each side.....
so,a quick spray of Olive oil in the Wok/pan is enough,heat it to around ....
...165/170 degrees place the fillet in the pan and cook for around
3 to 4 mins on one side....once you see the fillet has all but cooked through
turn over and turn off the heat ...the pans residual heat will finish cooking off the fish....it should be cooked through with a lovely golden colour and crisp on both sides.....
Take the warmed Tortilla and spread the spice paste over ...as little or as much as you like ..."Its lively" so go easy !!!!
Whilst the fish is finishing cooking take the warmed Tortilla and .....
....well this where you come in......you can load it with whatever crispy salad bits you fancy........me....I just place a large leaf of Romaine lettuce and put some Rocket leaves on top and sliced tomato and chopped
spring onions and some coriander leaves......
Ok,double fold a piece of kitchen foil under 6 inches of the end of the tortilla ...overlap it so as you roll it you can fold the end in to stop the contents ending up on your lap..!!!!!!!!
"""of course you can wrap the whole thing in foil to set aside in a warm oven if your making enough of them to feed your tribe"""" !!!!!!!!
Once you've rolled the tortilla and wrapped it in the foil ...trim the end off and it should resemble something like this..!!!!
ready to munch on !!!!!!
I trimmed the end off to show what we,ve stuffed inside.!!!!
anyway,plate up with a large blob of cooling sour cream and chive dip
to put the fire out if you find it too spicy !!!!!!!!!!
""Wok Fried Bream Fillet In Spicy Tortilla wrap """
Enjoy
Gazza
