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Fancy fish tacos


Fish tacos

Ingredients 27
Servings 4
Time 30 mins

Ingredients

  • 1
    big Kohlrabi - sliced in rounds
  • 1/2
    cucumber - sliced in rounds
  • 250
    g
    Yellowtail
  • 15
    g
    spring onion - diced
  • 10
    g
    radish - sliced
  • 4
    g
    sesame seeds
  • Korean chilli flakes - pinch
  • 100
    g
    pickled red cabbage
  • 150
    g
    mojo dressing
  • For the pickled red cabbage:
  • 100
    g
    cabbage - sliced thinly
  • 100
    g
    red wine vinegar
  • 100
    g
    water
  • 100
    g
    sugar
  • *soak cabbage for 9 hours
  • For the mojo dressing:
  • 7.5
    g
    dill
  • 12.5
    g
    coriander
  • 12.5
    g
    parsley
  • 12.5
    g
    watercress
  • 30
    g
    spring onion
  • 5
    g
    fresh chilli
  • 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
 

Method

15 mins
 

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.

 

Read more on: fish  |  tapas  |  tacos
 

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