Shivi Ramoutar fish finger wraps with chorizo, chipotle mayonnaise and peamole recipe on this Morning

Shivi Ramoutar served up tasty and easy to make fish finger wraps with chorizo, chipotle mayonnaise and peamole for a Monday night meal on this Morning.

The ingredients for the Wraps are: 8 Frozen (or fresh) Fish Fingers* (ready-made or home-made (see below)), 1 cured chorizo ring, sliced into coins, 4 tortilla wraps, warmed (in the oven for a minute or so), 4 heaped tbsp mayonnaise and 2-4 tsp chipotle paste (depending on how spicy you like it!).

For the Peamole: 1 mug of frozen peas, 1 garlic clove, crushed, ¼ small red onion, diced, Juice of ½ a lime, A glug of extra virgin olive oil, to loosen, 8 sprigs coriander and 1 tomato sliced.


*For home-made fish fingers

500g meaty white fish (loin or fillet (skinless and boneless)), cut into 8 fish finger-sized pieces, 100g plain flour, for dunking, 1 free-range egg, beaten and 100g Panko (or regular) breadcrumbs, for dunking.

See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.

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