Left Over Lunch Wraps
I am forever looking for ways to keep hubby’s lunch box exciting, as one can only eat so many ham and cheese saamies! This is a great recipe to use up scraps from the night before, while creating a healthy and delicious lunch at the same time.
You can use any braaied fish or even left over from the grill or pan. I used left over coleslaw which had regular as well as purple cabbage, julienne carrots, corn and black sesame seeds. You can however use regular coleslaw or even left over green salad, anything that will add a bit of crunch and a pop of colour!
The trick to folding the wraps is to not overfill them. Overfilling will make it hard to wrap them up tightly, as well as making them difficult to eat. For those of you who aren’t pro’s at folding wraps, I place the filling off center away from the edges. I fold the top and bottom edges over the filling and then roll the wraps up nice and tightly.
You can pack them in hubby’s lunch box just like that or cut them in half. If you really want to be fancy you can cut them at a diagonal; for some reason it makes them look more “chefy” for the same amount of effort. Hubby will be shocked when he opens the lid and his good old ham and cheese has been upgraded to luxury fish wraps. High five to us ladies! We may even get rewarded with a date night for this one!
- 300 - 350g left over braaied Yellowtail
- 2 cups left over Coleslaw
- 1 cup Mayonnaise
- 1/3 cup Sweet Chilli Sauce
- 4 Wraps (I used multigrain wraps)
- Salt & Pepper
- Break up the left over fish into chunks, making sure to remove any bones if there are any.
- In a large bowl mix together the fish chunks, mayonnaise, sweet chilli sauce, salt and pepper.
- Heat your wraps up according to package instructions so that they are nice and pliable.
- Fill your wraps with your fish mixture, fold, roll and enjoy!
Whole Fish on the Braai
In 2013 my husband and I went to Thailand for a holiday. One of my fondest memories is of the two of us eating a traditional Thai meal in a stilted hut in the middle of the mangroves. The home belonged to one of the local fishermen’s wives and she provided quite the feast for us. One of her many dishes included a whole fish which was smoked in banana leaves. I tried to replicate some of the flavours she used for this recipe. Although I didn’t smoke it in a banana leaf, I still managed to get that lovely smokey flavour the way us South Africans know just how to do… the good old braai!
- Whole Red Roman (or any whole small fish)
- 1 x Red Onion
- 1 big handful of Coriander
- 2 tsp Garlic
- 1 tsp chopped Chilli
- 2 tsp grated Ginger
- 1/2 cup Soy sauce
- 1 Lemon
- Scale the Red Roman if not already done. An easy way to do this is by pulling a fork against the grain which will take the scales off.
- Make sure your fish is gutted and the cavity is nice and clean.
- Score the skin of the fish to allow the flavours of your marinade to infuse into the meat.
- Chop the red onion and coriander and fill the cavity of the fish
- Grate some lemon rind into the cavity.
- Mix together the garlic, chilli, ginger and soy sauce and use this to coat the fish (pour and rub half the mixture over the fish, keeping remaining half for basting throughout the cooking process).
- Place fish in a braai grid which has a handle and can close and be turned easily.
- Cook the whole fish over medium coals for approximately 20 - 25 minutes, flipping every 3-5 minutes so that the skin doesn't burn. Using a basting brush, paint the fish with the marinade with every flip.
- The fish is done when the eyes are white and the skin has pulled tight. If you take a fork and pull the meat from the back bone, it should pull away easily.
