This dish is perfect for a hot day when you want to prepare something light and fresh.
1 x 500 g box Sea Harvest Batter Dipt
Sweet Chilli Mayo
¼ C (60 ml) mayonnaise
¼ C (60 ml) sweet chilli sauce
1 Tbsp (15 ml) lemon juice
salt and pepper
Lettuce Cups
1 bag of butter or Cos lettuce leaves
1 small red pepper, julienned
1 baby cucumber, julienned
2 radishes, thinly sliced
1 small fresh pineapple, peeled and diced into small chunks
2 spring onions, thinly sliced
salt and black pepper
Fish
Preheat the oven to 200 ºC.
Lay frozen Batter Dipt fillets onto a baking tray. Place into the oven to cook for 15-20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.
Once cooked, cool slightly and slice widthways into pieces.
Sweet Chilli Mayo
Mix all of the ingredients for the sauce together in a small bowl and then place in the fridge until needed.
Lettuce Cups
Separate and rinse the lettuce leaves, selecting the best cup-shaped ones to hold the filling.
Fill the lettuce cups with slices of Batter Dipt, add red pepper, cucumber and radishes to each cup. Top with pineapple chunks and spring onion and drizzle with sweet chilli mayo. Season and serve.
Tip: Use a squeezy bottle with a nozzle to make drizzling the sweet chilli mayo easier.
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