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Egyptian spiced fish wraps
Egyptian spiced fish wraps
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your lunch or dinner with a gourmet twist on the classic wrap using dukkah spiced fish.
Ingredients:
  • 1 small red onion, very thinly sliced
  • 1 tsp sumac
  • 2 tsp red wine vinegar
  • 165.00 ml plain flour
  • 45g packet pistachio dukkah
  • 600g skinless firm white fish fillets (see note)
  • Extra virgin olive oil, for shallow frying
  • 4 large pita breads
  • 200g tub pumpkin hummus
  • 1 bunch rocket, trimmed
  • 250g cherry tomatoes, halved
  • 82.50 ml plain reduced-fat Greek-style yoghurt
  • Fresh coriander sprigs, to serve
Instructions:
  • In a bowl, mix together onion, sumac, vinegar, salt, and pepper. Set aside. In another bowl, season flour with salt and pepper. In a separate shallow bowl, place dukkah. Cut fish into 2cm-wide strips.
  • In a medium frying pan, fill with enough oil to come up 5mm on the side of the pan. Heat on medium-high. Coat fish in flour, shaking off excess. Fry in batches for 3 minutes on each side until golden and cooked through. Drain on a paper towel briefly. Coat fish in dukkah and drain on a paper towel again.
  • Spread pita generously with creamy hummus, layer with vibrant rocket, juicy tomato, sliced onion, and flaky fish. Add a dollop of tangy yogurt. Finish with a sprinkle of leftover dukkah and fresh coriander sprigs. Serve and enjoy this delicious and colorful Mediterranean-inspired dish.

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