Aleid's Mexican Fish Roll-Up Tortillas

Recipe by kiwidutch
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
  • The Fish mixture
  • 2
    tablespoons olive oil
  • 500
    g fish fillets (either fresh or frozen)
  • 14
    teaspoon sambal tjampoer (or 1/4 teaspoon any very hot chili sauce)
  • 2
    tablespoons soya sauce (extra,to taste)
  • 3
    tablespoons desiccated coconut
  • 14
    cup coconut meat (large white chunks of coconut) (optional)
  • 1/2 cup Sweet and sour sauce
  • 2
    tablespoons sugar
  • 2
    teaspoons cornflour (cornstarch)
  • 14
    teaspoon salt
  • 13
  • 2
    tablespoons white vinegar
  • 1
    tablespoon soy sauce
  • The Rest
  • 8
    large tortillas
  • grated cheese, for topping
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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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