eCook Meal
Malay-style Dorado Rotis
with caramelised onion, dried apricots & creamy coleslaw
Little pockets of food heaven! Rotis encase golden strips of flaky dorado, flavoured with aromatic NOMU Indian Rub. They’re jam-packed with tangy coleslaw and sticky caramelized onion dotted with dried apricots, before being doused in lime juice! These really are the whole (roti) package!
Serving guide
Choose your portion size.
SWEET CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice (to taste). Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 2 tbsp of boiling water. Toss through the sliced Cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the rub (or to taste) until well combined. Season (to taste) and set aside. When the peas are plump and heated through, drain and set aside.
RAZZLE DAZZLE ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
FRY THE FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the dorado dry with some paper towel. Slice into 3-4cm thick strips and coat in the spiced oil. Return the pan to a medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over.
FINISHING UP
Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas, ½ of the coleslaw sauce, and seasoning.
AND THAT’S A (ROTI) WRAP!
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden dorado and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a drizzle of the lime juice. Wrap up and enjoy!
SWEET CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice (to taste). Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced Cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the rub (or to taste) until well combined. Season (to taste) and set aside. When the peas are plump and heated through, drain and set aside.
RAZZLE DAZZLE ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
FRY THE FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the dorado dry some paper towel. Slice into 3-4cm thick strips and coat in the spiced oil. Return the pan to a medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over.
FINISHING UP
Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas, ½ of the coleslaw sauce, and seasoning.
AND THAT’S A (ROTI) WRAP!
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden dorado and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a drizzle of the lime juice. Wrap up and enjoy!
SWEET CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice (to taste). Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 4 tbsp of boiling water. Toss through the sliced Cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the rub (or to taste) until well combined. Season (to taste) and set aside. When the peas are plump and heated through, drain and set aside.
RAZZLE DAZZLE ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
FRY THE FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the dorado dry some paper towel. Slice into 3-4cm thick strips and coat in the spiced oil. Return the pan to a medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over.
FINISHING UP
Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas, ½ of the coleslaw sauce, and seasoning.
AND THAT’S A (ROTI) WRAP!
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden dorado and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a drizzle of the lime juice. Wrap up and enjoy!
Onions - 2
Dried Apricot - 60g
Peas - 120g
Apple Cider Vinegar - 45ml
Cabbage - 300g
Creamy Coleslaw Sauce - 90ml
NOMU Indian Rub - 22,5ml
Cocktail Rotis - 12
Dorado Fillets - 3
Fresh Coriander - 12g
Lime Juice - 45ml
SWEET CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice (to taste). Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a large salad bowl with 5 tbsp of boiling water. Toss through the sliced Cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the rub (or to taste) until well combined. Season (to taste) and set aside. When the peas are plump and heated through, drain and set aside.
RAZZLE DAZZLE ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
FRY THE FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the dorado dry some paper towel. Slice into 3-4cm thick strips and coat in the spiced oil. Return the pan to a medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over.
FINISHING UP
Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas, ½ of the coleslaw sauce, and seasoning.
AND THAT’S A (ROTI) WRAP!
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden dorado and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a drizzle of the lime juice. Wrap up and enjoy!
Onions - 2
Dried Apricot - 80g
Peas - 160g
Apple Cider Vinegar - 60ml
Cabbage - 400g
Creamy Coleslaw Sauce - 120ml
NOMU Indian Rub - 30ml
Cocktail Rotis - 16
Dorado Fillets - 4
Fresh Coriander - 15g
Lime Juice - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R61.85
for 4 servings · R15.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Apple Cider Vinegar needs 60 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 24% of packR10.08
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Dorado Fillets
- NOMU Indian Rub
- Cocktail Rotis
- Creamy Coleslaw Sauce
- Lime Juice
- Dried Apricot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Malay-style Dorado Rotis?
The preparation time for Malay-style Dorado Rotis with caramelised onion, dried apricots & creamy coleslaw is between 10 and 25 minutes.
What is the total time required to make Malay-style Dorado Rotis with caramelised onion, dried apricots & creamy coleslaw?
The total time required to make Malay-style Dorado Rotis with caramelised onion, dried apricots & creamy coleslaw is between 20 and 30 minutes.
How many servings does Malay-style Dorado Rotis provide?
4 servings
What are the main ingredients in Malay-style Dorado Rotis?
Apple Cider Vinegar, Cabbage, Cocktail Rotis, Creamy Coleslaw Sauce, Dorado Fillet, Dried Apricot, Fresh Coriander, Lime Juice, NOMU Indian Rub, Onion, Pea
What is the nutritional information of Malay-style Dorado Rotis?
Calories: 648, Carbs: 91 grams, Fat: grams, Protein: 35.7 grams, Sugar: 29.2 grams, Salt: 1234 grams
How do I prepare Malay-style Dorado Rotis?
SWEET CARAMELISED ONION: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice (to taste). Remove from the pan on completion, cover, and set aside to keep warm. IN THE MEANTIME...: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the rub (or to taste) until well combined. Season (to taste) and set aside. When the peas are plump and heated through, drain and set aside. FINISHING UP: Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas, ½ of the coleslaw sauce, and seasoning. FRY THE FISH: Place the remaining rub in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the dorado dry some paper towel. Slice into 3-4cm thick strips and coat in the spiced oil. Return the pan to a medium heat with a knob of butter or small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. AND THAT’S A (ROTI) WRAP!: Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised onion. Top with the golden dorado and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a drizzle of the lime juice. Wrap up and enjoy! RAZZLE DAZZLE ROTIS: Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
What should be prepared from my kitchen to make Malay-style Dorado Rotis?
Apple Cider Vinegar, Cabbage, Cocktail Rotis, Creamy Coleslaw Sauce, Dorado Fillet, Dried Apricot, Fresh Coriander, Lime Juice, NOMU Indian Rub, Onion, Pea
How many calories does Malay-style Dorado Rotis have?
648 calories
How much fat content does Malay-style Dorado Rotis have?
grams