Name: Fancy fish tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 big kohlrabi sliced in rounds; 1/2 cucumber sliced in rounds; 250 g yellowtail; 15 g spring onion diced; 10 g radishes; 4 g sesame seeds; korean chilli flakes; 100 g pickled red cabbage; 150 g mojo dressing; pickled red cabbage; 100 g cabbage sliced thinly; 100 g vinegar red wine; 100 g water; 100 g sugar; cabbage soak for 9 hours; for the mojo dressing:; 7.5 g fresh dill; 12.5 g coriander; 12.5 g fresh parsley; 12.5 g watercress; 30 g spring onions; 5 g fresh chillies; 5 g fresh ginger; 10 g fresh ginger; 50 ml fresh lime juice; 5 ml fish sauce; *blend all the ingredients together in a mixer

Recipe Disclaimer

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Ingredients (27)

1	big kohlrabi — sliced in rounds
1/2	cucumber — sliced in rounds
250 g	yellowtail
15 g	spring onion — diced
10 g	radishes
4 g	sesame seeds
	korean chilli flakes
100 g	pickled red cabbage
150 g	mojo dressing
	pickled red cabbage
100 g	cabbage — sliced thinly
100 g	vinegar — red wine
100 g	water
100 g	sugar
	cabbage — soak for 9 hours
	for the mojo dressing:
7.5 g	fresh dill
12.5 g	coriander
12.5 g	fresh parsley
12.5 g	watercress
30 g	spring onions
5 g	fresh chillies
5 g	fresh ginger
10 g	fresh ginger
50 ml	fresh lime juice
5 ml	fish sauce
	*blend all the ingredients together in a mixer

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Method:

Dress the Yellowtail in lime juice and sit for 20 mins, sliced sashimi style.

Use the kohlrabi and cucumber rounds to form the base of the taco, sliced very thin.

Place all the ingredients in the middle of the taco, Yellowtail, mojo dressing, pickled cabbage, sesame seeds, spring onion and finish off with a sprinkle of Korean chilli flakes.

Fold and eat.

Recipe reprinted with permission of Chef Farrel of Greenhouse.