Hake and Nori Wraps

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

Serves 6+

Hake and Nori Wraps

Serves 6+

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

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

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Method

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.
Flip the top of the Nori over the hake and then fold in the sides and roll up into a cigar.
Let the wraps rest for 5 minutes before you cut them and serve with the dipping sauce.
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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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.