So yesterday there was no post because there was no new healthy meal… I was living off leftovers! My fridge at home is a little infamous among our friends and family. My mom is a terrible grocery shopper (yes, there is such a thing), as she has a habit of buying whatever catches her attention, quite absent mindedly, without any meal plan in mind. She is also very easily influenced to spontaneously go out for dinner, as I don’t think she likes cooking that much anymore, and any excuse not to is warmly welcomed! She’s also a very busy person who rarely looks into the fridge with any intention of organising it. So the cumulative result of all this is that our fridge is packed with half-used and slowly decaying food, and there’s very little space to put anything new. Needless to say, we all have very strong stomachs, and our motto happens to be, ‘What doesn’t kill you, only makes you stronger’. I would, however, still not recommend this way of life!
Today’s recipe is taken and adapted from Food and Home Entertaining.Their original spice mixture was incredibly hot, and almost unbearable (my poor gran was subjected to said meal), so I’ve altered it a little to make it a little milder. Remember to always taste a spice mixture before adding it to anything (my mistake!) so you know approximately how much you should add. Start by sprinkling a little bit on, and if it’s not strong enough, then just add more. This salad is fantastic and keeps for a long time (a major pro in our fridge!).
Spicy fish tortillas with an Asian coleslaw
Spiced Fish Tortillas with an Asian Coleslaw
For the Asian Coleslaw:
3/4 red baby cabbage, sliced
1/2 big carrot, peeled and sliced
Handful mange tout, sliced
1 1/2 tsp soy sauce
2 tsp fresh grated ginger
2 Tbsp white wine vinegar
Drizzle of honey
Drizzle of olive oil
Handful lightly toasted sesame seeds
For the spiced fish:
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground allspice
500g hake/other fish, sliced into strips
1 cup plain yoghurt
4 tortillas
A handful of fresh coriander, roughly chopped
Lemon wedges, to serve
Method:
Mix the ingredients for the Asian coleslaw dressing together until combined, then pour over the remaining ingredients.
Mix the fish spices together, then heat a little olive oil in a pan, quickly coat the fish slices in the spices and fry the fish until opaque and cooked through.
Serve the tortillas with a base of salad, then top off with some fish strips, sprinkle over some chopped coriander and drizzle over some plain yoghurt, with a squeeze of lemon juice. Wrap up and enjoy!
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