Hot Pollack slices in a wrap with bok choi, beansprouts, garlic and ginger

Hot Pollack slices in a wrap with bok choi, beansprouts, garlic and ginger

Since I wrote my last Seafood book fourteen years ago, we’ve opened a couple of fish and chip restaurants and this seafood wrap is a great favourite. I particularly like the crunchy texture from the couscous.

Alternative fish:

any cheap, sustainable fish, e.g. coley, hake,

leatherjacket, pollock, whiting


  • 90g couscous
  • 400g pollack fillet, cut into 1cm slices
  • Salt
  • 90ml vegetable oil
  • 15g (3 cloves) garlic, grated
  • 15g fresh ginger, grated
  • 4 Mexican-style flour tortilla wraps, 20cm in diameter
  • 60g bok choi or salad cabbage, thinly sliced
  • 60g beansprouts
  • 8 spring onions, sliced on the diagonal
  • A small handful of coriander, roughly chopped
  • ½ tsp Tabasco or Sriracha sauce
  • ½ tsp soy sauce


Put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous, then gently fry in a shallow pan with the vegetable oil for 3 minutes. Remove the fish to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1–2 minutes.

To warm the tortillas, place on a hot, dry frying pan or under a hot grill for approximately 6 seconds on each side.

Place the fish in the centre of each of the wraps. Sprinkle with bok choi and beansprouts, then spoon over the garlic, ginger, couscous and oil from the pan. Cover with the spring onions and coriander, then drizzle over the Tabasco and soy sauce. Fold up the wraps and serve.

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