Asian Fish Wrap Recipes

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.

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.