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Hake and Nori Wraps

Serves 4 – 6

A jubilee of julienne-styled carrots, hake, shaved lettuce, cucumber and avo with spicy dipping sauce.


Use these products

Hake Medallions 450 g

Ingredients

  • 6 sheets of Nori
  • 1 cup (250 ml) Shredded lettuce
  • 6 Carrot shavings cut to fit a sheet of Nori
  • 6 Cucumber shavings cut to fit a sheet of Nori
  • 12 Slices of avocado
  • 6 Sea Harvest Hake Medallions, dusted with flour and pan fried

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 chilli, finely shredded
  • ¾ cup Soy sauce
  • 1 tbsp (15 ml) Honey
  • 1 tsp (5 ml) Sesame oil

Method

  1. Make one at a time by placing a sheet of Nori onto a sushi mat on a flat surface. A quarter of the way down, place some lettuce and top that with carrot, 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 the wraps 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.

DIPPING SAUCE

Combine all ingredients, give the sauce a good mix and heat it gently, then let it rest for at least an hour before you need it.

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