Asian Fish Wrap Food

ASIAN FISH WRAP

Steps:

• Bake Janes ultimates Panko Breaded Fillet of Sole according to package directions.
• Meanwhile whisk canola, ginger, garlic, sugar, sesame oil, vinegar and salt together in a small bowl.
• In a larger bowl, add in coleslaw, red pepper and green onion and toss with dressing.
• Mix the mayonnaise with the Sriracha.
• When the fish is baked, slice in half lengthwise. Spread on some of the Sriracha mayo on each tortilla and top with the fish and then the slaw. Wrap up with a toothpick and serve immediately.

FAST ASIAN FISH

Steps:

• Preheat the oven to 200°C
• Place fish in a shallow baking dish.
• Combine soy, ginger and sweet chilli sauce, then pour over fish.
• Cover with foil and bake for 8 minutes, or until just cooked through.
• Serve fish on rice, drizzled with sauce and garnished with spring onion.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

ASIAN FISH AND VEGETABLE WRAP

Steps:

• In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Add the garlic; sauté for 30 seconds.
• Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
• Add in the oyster sauce mixture and stir to combine.
• Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
• Clean out the skillet and return to the stove.
• Add in the remaining 1 tablespoon olive oil over medium-high heat.
• Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
• Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
• Add the vegetables and rice to the salmon; stir gently.
• Fold in the chow mein noodles; season with additional salt and pepper if desired.
• Spoon mixture onto each tortilla; roll-up/wrap burrito style.
• Serve immediately.

FISH TACO WRAP

Steps:

• Place a tortilla on a microwave-safe plate.
• Spread cream cheese, then salsa on top.
• Add Fish on top of salsa, then the slice of cheese and lettuce.
• Microwave 30 seconds. This makes it easier to fold tortilla around filling.
• Fold up burrito style, or like a large egg roll.
• Enjoy!
• NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.

ASIAN CATFISH WRAPS

Steps:

• Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
• Add in catfish; stir/saute 3 minutes or until done; remove from pan.
• Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
• Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
• Remove from heat.
• Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.