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.