Middle Eastern · Lunch
Fried Fish Wrap with Sesame Sauce
A crisp fried tilapia fillet coated in seasoned flour, tucked into warm pita with shredded cabbage, pickled cucumber and a nutty tahini sauce brightened with lemon and garlic. Middle Eastern street-food style, built for handheld eating with contrasting crunchy, creamy and tangy textures.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
36.8gProtein
32.1gFat
46.2gCarbs
4.6gSugar
5.8gFiber
1180mgSodium
95mgChol
4.9gSat Fat
780mgPotassium
140mgCalcium
3.8mgIron
2.3mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the tilapia fillet dry and season both sides with cumin, paprika and salt.
2
Dredge
Coat the fillet on a plate in flour, pressing gently so an even crust sticks to both sides.
3
Fry
Heat the vegetable oil in a skillet over medium-high heat. Fry the fillet 3 to 4 minutes per side until the crust is golden-brown and flesh flakes easily.
4
Whisk
In a small bowl, whisk tahini, lemon juice, minced garlic and water together until smooth and thick enough to coat a spoon.
5
Warm
Heat the pita bread in the dry skillet over medium heat 20 seconds per side until pliable.
6
Build
Lay cabbage and pickled cucumber slices down the center of the pita, place the fried fillet on top and drizzle with tahini sauce.
7
Scatter
Chop the parsley and scatter it over the wrap.
8
Plate
Roll the pita around the filling into a wrap, cut it in half on a board and plate with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tilapia fillet
- 6 tbsp48g all-purpose flour
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml vegetable oil, for frying
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 22 small clove garlic
- 4 tbsp60ml water, to thin the sauce
- 22 pita bread (about 2.4 oz, 65g)
- 1 cup70g cabbage
- 8 slices40g pickled cucumber
- 4 tbsp16g parsley
