What are the main ingredients in Curried Yellowtail Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Curried Yellowtail Wrap?

Calories: 713, Carbs: 84 grams, Fat: grams, Protein: 48.1 grams, Sugar: 27.6 grams, Salt: 977 grams

How do I prepare Curried Yellowtail Wrap?

FRUITY CARAMELISED ONIONS: 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 and lower the heat. Remove from the pan on completion and cover to keep warm. IN THE MEANTIME...: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 3 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside. SOFT, FLAKY 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. GRUB’S UP: 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 yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy! GOLDEN FISH: Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a 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. Remove from the pan on completion. FINISH UP: Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine.

What should be prepared from my kitchen to make Curried Yellowtail Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

Curried Yellowtail Wrap

Little pockets of food heaven, enfolding golden strips of yellowtail enlivened by an aromatic curry spice. They’re jam-packed with creamy, tangy coleslaw and sticky caramelised onion, doused in lemon and flecked with dried apricots. Mouthwatering and moreish!

Curried Yellowtail Wrap

with caramelised onion, dried apricots & creamy coleslaw

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Carrot
Cocktail Rotis
Creamy Coleslaw Sauce
Dried Apricots
Fresh Coriander
Lemon
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
NOMU Indian Rub
Onion
Onions
Peas
Red Cabbage

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tea Towel
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

FRUITY CARAMELISED ONIONS
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 and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 2 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY 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.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a 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. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine.
GRUB’S UP
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 yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy!

Onion - 1
Dried Apricots - 20g
Peas - 40g
Apple Cider Vinegar - 15ml
Red Cabbage - 1/4 head
Carrot - 120g
Creamy Coleslaw Sauce - 30ml
NOMU Indian Rub - 7,5ml
Cocktail Rotis - 3
Line-caught Yellowtail Fillet - 1
Lemon - 1
Fresh Coriander - 5g

Download the Recipe

Serves 2

FRUITY CARAMELISED ONIONS
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 and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 3 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY 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.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a 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. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine.
GRUB’S UP
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 yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy!

Onion - 1
Dried Apricots - 40g
Carrot - 120g
Peas - 80g
Apple Cider Vinegar - 30ml
Red Cabbage - 1/4 head
Creamy Coleslaw Sauce - 60ml
NOMU Indian Rub - 15ml
Cocktail Rotis - 6
Line-caught Yellowtail Fillets - 2
Lemon - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

FRUITY CARAMELISED ONIONS
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 and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 4 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY 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.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a 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. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine.
GRUB’S UP
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 yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy!

Onions - 2
Dried Apricots - 60g
Peas - 120g
Apple Cider Vinegar - 45ml
Red Cabbage - 1/2 head
Carrot - 240g
Creamy Coleslaw Sauce - 90ml
NOMU Indian Rub - 22,5ml
Cocktail Rotis - 9
Line-caught Yellowtail Fillets - 3
Lemon - 1
Fresh Coriander - 10g

Download the Recipe

Serves 4

FRUITY CARAMELISED ONIONS
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 and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 5 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY 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.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a 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. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine.
GRUB’S UP
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 yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy!