Batter Dipt lettuce cups with sweet chilli mayo

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Ingredients (12)

Fish

1 x 500 g box

Sea Harvest Batter Dipt

Sweet chilli mayo

1/4 cup	mayonnaise
1/4 cup	sweet chilli sauce
1 tbsp	fresh lemon juice
	salt and black pepper

Lettuce cups

1 bag	butter lettuce — or cos lettuce
2	red pepper — julienned
1	baby cucumber — julienned
2	radishes — thinly sliced
1	pineapple — peeled and diced into small chunks
2	spring onions — thinly sliced
	salt and black pepper

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Method:

Fish

Preheat the oven to 200ºC. 

Lay frozen Batter Dipt fillets onto a baking tray. Place into the oven to cook for 15-20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time. 

Once cooked, cool slightly and slice widthways into pieces.  

Sweet Chilli Mayo

Mix all of the ingredients for the sauce together in a small bowl and then place in the fridge until needed.

Lettuce Cups

Separate and rinse the lettuce leaves, selecting the best cup-shaped ones to hold the filling. 

Fill the lettuce cups with slices of Batter Dipt, add red pepper, cucumber and radishes to each cup. Top with pineapple chunks and spring onion and drizzle with sweet chilli mayo. Season  and serve. 

Tip: Use a squeezy bottle with a nozzle to make drizzling the sweet chilli mayo easier. 