This dish is a wrap, and is almost all about making the dipping sauce right. The best sauce I’ve had is still the tamarind sauce my mom made for us when we were young. It was perfect: not too thick or too watery, and not too sour or too sweet. I love wrapping dishes in general because they almost always include fresh and crunchy vegetables dipped in sweet and sour sauces that are packed with flavor. In this recipe, we will cook the fish in such a way that it will keep all its flavor, too. The herbs and spices add yet another dimension to the dish without affecting its healthiness. I can’t think of a better meal!
Prep Time: 25 minutes
