Ingredients:

Salsa fresca as required

2 tablespoons Lemon juice 2 tablespoons

1 dried hot chilli

2 tablespoons fresh coriander, chopped

2 cups chicken stock

Fish fillets

8 Corn Toruntilas

4 cups lettuce, shredded

¾ cup sour cream

Salad oil as required

Directions:

• Prepare the salsa, cover and store in the fridge. Combine lemon juice, chilli, coriander and chicken stock in a pan and bring to a boil over high heat.
  
• Arrange the fish fillets in the stock mixture and return to the heat and simmer until the fish looks slightly cooked. Drain well then break into 1 inch chunks and keep warm.

• Heat oil in a frying pan and fry toruntilas until soft. Using tongs fold the toruntila into half and continue frying until crisp. Drain on paper towels.
  
• Place a fried toruntila on a plate and add spoon chunks of fish topped with salsa, lettuce and sour cream.