- Prep Time: 5 minutes
- Cook Time: 5 minutes
Fish Wrap with a Middle Eastern Sauce
A fast and easy to make fish wrap becomes a touch of the Middle East with a yogurt garlic sauce - sometimes referred to as a shawarma sauce. With the sauce and cabbage slaw pre-made it's just a matter of frying your fish fillets and constructing the wrap. An ideal lunch menu item that can be delivered to the table in under 10 minutes. We use Pacific West's beer battered flathead fillets. These are skinless flathead fillets in a traditional beer batter.
Ingredients
- Pacific West Beer Battered Flathead Fillets
- 1/2 cup Greek Yogurt - shawarma sauce
- Juice of half a lime - shawarma sauce
- 1/2 tbsTahini - shawarma sauce
- 3 garlic cloves minced - shawarma sauce
- 1 tbs fresh dill - shawarma sauce
- mint leaves - shawarma sauce
- Salt to taste - shawarma sauce
- 1/2 red cabbage shredded - slaw
- 1/4 head green cabbage shredded - slaw
- pita bread
- parsley ;eaves - to garnish
Instructions
For the shawarma sauce
Place all the ingredients in a food processor or blender and process for 1 minute. Store in the fridge, in an air tight container for up to 2 weeks.
For the beer battered flathead
Deep fry 180C 4-5 minutes
A fast and easy to make fish wrap becomes a touch of the Middle East with a yogurt garlic sauce – sometimes referred to as a shawarma sauce. With the sauce and cabbage slaw pre-made it’s just a matter of frying your fish fillets and constructing the wrap. An ideal lunch menu item that can be delivered to the table in under 10 minutes. We use Pacific West’s beer battered flathead fillets. These are skinless flathead fillets in a traditional beer batter.
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