Spicy Fish Tortillas

I found this recipe in the Food and Home Entertaining (one of my favourite magazines!) January 2013 issue.  Wraps are one of the most versatile things you can make for dinner and you can eat it with your hands, which is the best part! 

The dish consists of three components:  the crunchy salad, the fish filling and the spiced yoghurt.  The fish filling is quite spicy, so maybe halve the amount of cayenne pepper if you prefer yours less spicy, or maybe leave it out all together if you are making this dish for kids.  The great thing about this dish, is that you can prepare all the ingredients beforehand (except for cooking the fish) and then just cook the fish quickly and assemble the dish when you are ready to eat.

Serves 4

For the crunchy salad, you will need:

60 ml olive oil
7,5 ml soya sauce
10 ml freshly grated ginger
1 medium-sized clove chopped garlic
30 ml white wine vinegar
60 ml castor sugar
1 baby red cabbage, thinly sliced (I didn't have cabbage, so I used half a cucumber peeled into ribbons with a potato peeler)
3 carrots, peeled and thinly sliced (I also peeled them into ribbons with the potato peeler)
100 g of mange-tout or sugar snap peas, thinly sliced
salt and freshly ground black pepper to taste
15 ml of sesame seeds, lightly toasted (I didn't have, so I left them out)

For the fish filling, you will need:

5 ml cayenne pepper
10 ml paprika
10 ml ground cumin
olive oil for frying
400 - 500 g hake, sliced into strips
4 tortillas, warmed (to serve)
coriander leaves (optional) to garnish
lime wedges (optional) to serve

For the spiced yoghurt, you will need:

250 ml plain yoghurt
5 ml ground cumin (I used the last of my cumin for the fish filling, so substituted with ground coriander and it was fine)
5 ml honey
5 ml fresh ginger, grated

To assemble the salad, place the olive oil, soya sauce, ginger, garlic, white wine vinegar and castor sugar in a bowl and mix to combine.  Add the freshly sliced vegetables and toss gently to coat in the dressing.  Season with salt and pepper and sprinkle with sesame seeds (if using).

To make the spiced yoghurt, add all of the ingredients for the yoghurt together and stir to combine. 

To make the fish filling, place the cayenne pepper, paprika and cumin in a bowl and mix to combine. Toss the fish strips in the spice mixture. When you are ready to eat, heat the oil in a frying pan and cook the fish briefly, until just done (this won't take long at all - a few minutes at best). 

Combine all of the elements in the tortillas and garnish with coriander (if using).  Serve with lime wedges.