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Hake and Nori Wraps

A jubilee of julienned styled carrots, hake, shaved lettuce, cucumber and avo with spicy dipping sauce.
 
Preparation time: 45 MIN
Cooking time: 30 MIN
Serves 4-6

INGREDIENTS

  • 6 Sea Harvest Hake Medallions, dusted with flour and pan fried
  • 6 Sheets of Nori
  • 1 cup (250 ml) shredded Lettuce
  • 6 Carrot shavings cut to fit the sheet of Nori
  • 6 shavings of Cucumber cut to fit the sheet of Nori
  • 12 slices of Avocado
  • DIPPING SAUCE
    • 2 tbsp (30 ml) finely chopped Mint
    • 1 tbsp (15 ml) roughly chopped Coriander
    • 1 cm fresh Ginger cut into match sticks
    • 1 red Chili finely shredded
    • ¾ cup (187.5 ml) Light Soy sauce
    • 1 tbsp (15 ml) Honey
    • 1 tsp (5 ml) Sesame oil

METHOD:

  1. Make one at a time by placing the sheet of Nori onto a sushi mat on a flat surface, a quarter of the way down place some lettuce and top that with the carrot, the cucumber and avocado and lastly a hake medallion.
  2. Flip the top of the Nori over the hake and then fold in the sides and roll up into a cigar.
  3. Let it rest for 5 minutes before you cut them and serve with the dipping sauce.
  4. The wraps can also be rolled into a cone shape.
  5. DIPPING SAUCE
    1. Give it a good mix and heat it gently, then let it rest for at least an hour before you need it.