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A yummy Asian take on Mexican burritos that uses fish instead of meat.


  • 100g trout, cut into small thin strips

  • 2 tbsp Hoi Sin

  • 1Lime, half zested and juiced

  • 1 tbsp olive oil

  • 1 tbsp chopped coriander

  • Dash Tabasco Sauce

  • 1 Tortilla, warmed by dry frying in a pan

  • Garnish

  • Fresh coriander leaves

  • Coriander and mayonnaise mixed together


  • 1.

    Whisk all ingredients in a bowl, except salmon, until combined. Pour over trout and coat thoroughly. Leave to marinate for as long as possible. Heat a non stick frying pan, add a little oil. Fry the trout for approx. 1 mins on each side until nicely cooked. Warm the tortillas in tin foil through the oven. Fry the trout until just cooked. Place in tortilla and roll up, cut in half then serve with the garnishes.

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