QUI RICO SAUCE

Pan Basso's Qui Rico Sauce amazingly enhances the taste of fish and when used in this very simple recipe it is equally delicious in a taco tortilla, larger burrito tortilla or a gyros pita.

The flavour of Qui Rico is best with a yellow, yeast-based Greek or Lebanese made gyros pita and the very simple traditional filling.  In a taco or burrito, a soft flour-based tortilla is best and can be filled with the same gyros filling or with a 'pico de gallo' (with coriander and lime) and iceberg lettuce. That's it. So easy and simple. The work is done by the sauce.

• Yellow gyros pita.                                                                  
• Any kind of fish you want!                                                 
• Pan Basso's 'Qui Rico Sauce'                                             
• Shredded lettuce                                                                   
• Halved and sliced tomato                                                 
• Halved and sliced onion                                                     
• Salt                                                                                               

• Flour torilla                                                                  
• Any kind of fish you want!                                                 
• Pan Basso's 'Qui Rico Sauce'                                             
• Shredded lettuce                                                                   
• Diced tomato                                                 
• Diced red onion or shallot                                                    
• Finely chopped coriander
• Lime juice
• Salt                                                                                               

1. Grill or fry the fish. If grilling, oil the grill and lightly dust the fish with flour. If the fish has skin on one side, grilling just on the skin side perfectly cooks the fish and creates a delicious crispy skin. If grilling white flaky fish, like hake or cod, without skin, the fish will stick and break apart. Make sure to oil the grill plate enough so the fish won't stick and cook just enough to seal away the opaque colour of the fish. If frying, make a simple batter of water and self-raising flour (no fancy beer batter needed) with consistency to just coat and stick to the back of a fork. Deep fry in oil at 180 degrees C for 3 minutes on each side. Less is more because the fish will cook further on resting as it steams in the crisp batter. Salt the fish. (see our fish cooking videos for more)
2. On the hot grill or in a pan, heat the pita or tortilla. Use oil for the pita but not the tortilla. For both you need about 30 seconds to 1 minute on each side, just to warm through and soften. Transfer the tortillas to a tea-towel to keep warm.  (see our wrap cooking videos for more)
3. Chop your salad ingredients per the ingredients list. For the tacos/burittos, mix the tomato, onion and coriander with the lime for pico de gallo. (see our pico de gallo video for more)
4. To assemble your Taco/Burrito/Gyros first pour your Pan Basso 'Qui Rico Sauce' on the pita/tortilla and spread out with a spoon. Place fish in the centre. For gyros, place tomato on fish and salt it if desired, then add onion and lettuce. For taco/burrito add the pico de gallo and lettuce. 
5. Wrap up the gyros/taco/burrito. (see our wrapping videos for more). 
6. Enjoy!