Asian Fish And Vegetable Wrap Recipe

Ingredients for Asian Fish And Vegetable Wrap

• 2 tablespoons oyster sauce
• Orange Marmalade
• 1 tablespoon soy sauce
• 1 teaspoon orange zest
• Fresh Ginger
• 1 tablespoon cornstarch
• Olive Oil
• 2 cloves garlic, minced
• Green Bell Pepper
• 1 cup shredded cabbage
• 1/2 cup water chestnuts, sliced
• Salmon Fillet
• Chinese Five Spice Powder
• 1 1/2 teaspoons kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Cooked Long Grain Rice
• 1/2 cup chow mein noodles
• Flour Tortillas

How to Make Asian Fish And Vegetable Wrap

1. Whisk together oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch in a small bowl until smooth.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add minced garlic and sauté for 30 seconds.
3. Add bell pepper, cabbage, and water chestnuts. Cook, stirring occasionally, for 2-3 minutes, or until cabbage wilts slightly.
4. Pour in the oyster sauce mixture and stir to combine. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
5. Remove from heat and transfer the vegetable mixture to a large bowl.
6. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
7. Season salmon pieces evenly with five-spice powder, 1 teaspoon kosher salt, and 1/4 teaspoon pepper.
8. Add salmon to the skillet and cook, stirring frequently, for 3-4 minutes, or until cooked through and flaky.
9. Add the cooked vegetables and rice to the skillet with the salmon. Stir gently to combine.
10. Fold in the chow mein noodles.
11. Season with additional salt and pepper to taste.
12. Spoon the mixture evenly onto each tortilla.
13. Roll up tightly, burrito-style.
14. Serve immediately and enjoy!