Sauerkraut, sliced cucumber & micro coriander, to serve
GREEN VEGANAISE
1 tbs extra virgin olive oil
1 cup (120g) frozen peas, blanched, refreshed
80g silken tofu
Juice of 1 lime
1 bunch coriander, leaves picked
2 tbs oregano leaves
1 jalapeno, finely chopped
1 garlic clove, finely chopped
1 tbs apple cider vinegar
METHOD
Place flathead, spices and 2 tbs oil in a bowl. Set aside to marinate for 10 minutes.
For veganaise, whiz all ingredients in a food processor until smooth. Season.
Heat a large non-stick frypan over medium heat. Add remaining 1 tbs oil and tortilla pieces. Cook, turning, for 5-6 minutes or until golden. Remove and drain on paper towel.
Season fish with salt and add to pan. Cook, turning once, for 6-7 minutes or until cooked through.
Serve fish on lettuce with veganaise, sauerkraut, cucumber, micro coriander and tortilla.
