Fish

Fish shawarma-style wraps with zhoug (chilli paste)

Name: Fish shawarma-style wraps with zhoug (chilli paste) recipe
Yield: 4
Ingredients: 600g firm white fish (such as ling, swordfish, gemfish or barramundi), cut into 3cm pieces; 20.00 ml ras el hanout (Moroccan spice mix); 60ml olive oil; 2 lemons; 1 onion, peeled cut into 1cm slices; 8 small Lebanese-style flatbreads; 220g hummus; 3 handfuls fresh herbs, such as flat-leaf parsley leaves, mint leaves or dill sprigs; 1 tomato, sliced; 1 Lebanese cucumber, sliced; 140g yoghurt; 80ml chilli paste; 1/2 bunch coriander, leaves picked and some stalks reserved; 1/2 bunch flat-leaf parsley, leaves picked and some stalks reserved; 1 long red chilli, sliced; 2 tsp ground cumin; 1 tsp ground caraway; 1/2 tsp ground cardamom; 1/2 tsp sweet smoked paprika (optional); Juice of 1/2 lemon; 165ml olive oil

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by Tom Walton

Sep 26, 2022

"These wraps are an example of how building your arsenal of condiments can help you create layers of flavour quickly. I skewer the fish in between slices of lemon, which caramelises them into a new level of deliciousness when they’re grilled." – Tom Walton.

600g firm white fish (such as ling, swordfish, gemfish or barramundi), cut into 3cm pieces
1 tbs ras el hanout (Moroccan spice mix)
1/4 cup (60ml) extra virgin olive oil
2 lemons
1 onion, peeled cut into 1cm slices

To serve

8 small Lebanese-style flatbreads
220g hummus
3 handfuls fresh herbs, such as flat-leaf parsley leaves, mint leaves or dill sprigs
1 tomato, sliced
1 Lebanese cucumber, sliced
1/2 cup (140g) Greek-style yoghurt
1/3 cup (80ml) zhoug (recipe on delicious.com.au)

Zhoug (chilli paste)

1/2 bunch coriander, leaves picked and some stalks reserved
1/2 bunch flat-leaf parsley, leaves picked and some stalks reserved
1 long red chilli, sliced
2 tsp ground cumin
1 tsp ground caraway
1/2 tsp ground cardamom
1/2 tsp sweet smoked paprika (optional)
Juice of 1/2 lemon
2/3 cup (165ml) extra virgin olive oil

Method

1.

Soak eight 12cm bamboo skewers in water for 10 minutes.
2.

Place fish in a bowl with the ras el hanout and 2 tbs olive oil. Season and toss to coat. Cut one of the lemons in half lengthways and then cut each half into eight thin slices. Thread the fish onto the skewers in between the lemon slices - you want three pieces of fish and two slices of lemon per skewer. If you have time, place the skewers in the fridge for up to 1 hour to marinate.
3.

Preheat a barbecue or chargrill pan to high. Toss onion in the remaining olive oil and season lightly. Place skewers and onion on the barbecue. Cook the fish for 3-4 minutes each side, and the onion until it’s charred and gnarly, about 2 minutes.
4.

To serve, lay flatbreads out, spread over some hummus and top with herbs, tomato, cucumber and charred onion.
5.

Place a fish skewer on top, then pull the skewer out and discard. Finish with yoghurt and zhoug, wrap it all up and dive in!
6.

For the zhoug, place the herbs, chilli, spices, lemon juice, 1/2 tsp salt flakes and half the olive oil in a blender or food processor and blend to chop the herbs and chilli, then increase the speed to finely chop everything. Add the remaining olive oil and pulse to combine, leaving some texture remaining. Transfer to an airtight container or jar and store in the fridge for up to 1 week.