Aleid's Mexican Fish Roll-Up Tortillas
photo by kiwidutch
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
8 tortillas
ingredients
-
The Fish mixture
- 29.58 ml olive oil
- 1 onion
- 500 g fish fillets (either fresh or frozen)
- 1.23 ml sambal tjampoer (or 1/4 teaspoon any very hot chili sauce)
- 29.58 ml soya sauce (extra,to taste)
- 44.37 ml desiccated coconut
- 59.14 ml coconut meat (large white chunks of coconut) (optional)
-
1/2 cup Sweet and sour sauce
- 29.58 ml sugar
- 9.85 ml cornflour (cornstarch)
- 1.23 ml salt
- 78.78 ml tomato sauce
- 29.58 ml white vinegar
- 14.79 ml soy sauce
-
The Rest
- 8 large tortillas
- grated cheese, for topping
directions
- Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.
- Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
- Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
- Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
- Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot.
- *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.
- Serve with fresh crisp salad and white rice.
- *note*Here in the Netherlands there are many different Sambal's available, and now I often see them in the Indonesian section of overseas supermarkets.If you can't get it I think that most hot pepper/chilli sauces could be used as substitute. Yes, you can make this mild enough for the kids to eat too!
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RECIPE SUBMITTED BY
kiwidutch
Netherlands