What are the main ingredients in Malay-style Dorado Rotis?

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

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?

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. 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. 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!

What should be prepared from my kitchen to make Malay-style Dorado Rotis?

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

Malay-style Dorado Rotis

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!

Malay-style Dorado Rotis

with caramelised onion, dried apricots & creamy coleslaw

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Cabbage
Cocktail Rotis
Creamy Coleslaw Sauce
Dorado Fillet
Dorado Fillets
Dried Apricot
Fresh Coriander
Lime Juice
NOMU Indian Rub
Onion
Onions
Peas

From your kitchen:

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

Serves 1

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!

Onion - 1
Dried Apricot - 20g
Peas - 40g
Apple Cider Vinegar - 15ml
Cabbage - 100g
Creamy Coleslaw Sauce - 30ml
NOMU Indian Rub - 7,5ml
Cocktail Rotis - 4
Dorado Fillet - 1
Fresh Coriander - 4g
Lime Juice - 15ml

Download the Recipe

Serves 2

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!

Onion - 1
Dried Apricot - 40g
Peas - 80g
Apple Cider Vinegar - 30ml
Cabbage - 200g
Creamy Coleslaw Sauce - 60ml
NOMU Indian Rub - 15ml
Cocktail Rotis - 8
Dorado Fillets - 2
Fresh Coriander - 8g
Lime Juice - 30ml

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!