Zesty Milk Fish & Vibrant Pea Salad Wraps

Method

1. 1

   Begin by preparing your beautiful milk fish fillets; pat them thoroughly dry, then generously season with a pinch of salt, a grind of black pepper, vibrant chili powder, and earthy ground cumin. Finish with a bright squeeze of fresh lime juice, allowing the flavours to meld.

2. 2

   Heat a skillet to a shimmering warmth over medium-high heat, adding a splash of olive oil. Carefully place the seasoned fish fillets into the hot pan, searing them until golden and flaky, about 4-6 minutes per side, ensuring they cook through perfectly.

3. 3

   While the fish cooks, create the vibrant pea salad: quickly blanch the green peas in boiling water for 2 minutes, then immediately plunge them into an ice bath to preserve their brilliant colour and crisp texture. Drain well.

4. 4

   In a medium bowl, combine the cooled green peas with finely diced red onion, fragrant minced garlic, and a generous scattering of freshly chopped coriander. Dress with a squeeze of lime juice, a drizzle of olive oil, and season with salt and pepper to your preference, tossing gently to combine.

5. 5

   Gently warm the Malabar Parathas in a dry skillet over medium heat for 1-2 minutes per side, until they become soft, pliable, and lightly kissed with golden spots, ready to embrace their flavourful filling.

6. 6

   Flake the perfectly cooked fish with a fork, breaking it into tender, succulent pieces. The aroma should be intoxicating, promising a delightful bite.

7. 7

   Artfully arrange the flaky fish onto the warm paratha, spreading it evenly across the soft, layered bread. Follow with a generous spoonful of the vibrant pea salad, allowing its fresh colours to pop against the fish.

8. 8

   Complete your culinary masterpiece by garnishing each wrap with a fresh lime wedge and a sprinkle of extra coriander, inviting a burst of freshness with every bite. Serve immediately and savour the harmonious blend of flavours and textures.