Crunchy Miso Fish Tacos with Kim­chi Mayo


Kim­chi is a tra­di­tional fer­mented Korean side dish made largely with cab­bage. Its big, bold flavour is an ex­cel­lent way to spice up condi­ments like the may­on­naise in th­ese fish tacos. Miso (also a fer­mented prod­uct) is the base of the mari­nade for the fish. I ab­so­lutely adore this dish – the flavours are sur­pris­ing and in­cred­i­bly de­li­cious.


2 gar­lic cloves, crushed 1 ta­ble­spoon finely grated ginger ¼ cup red miso paste 1 ta­ble­spoon light olive oil 4 ta­ble­spoons warm wa­ter 1 ta­ble­spoon brown sugar 1 tea­spoon sesame oil ¼ tea­spoon cayenne pep­per ½ tea­spoon hot smoked pa­prika 600 grams firm white fish, cut into 4cm chunks ¾ cup tapi­oca flour (can also use reg­u­lar flour)


½ cup kim­chi, finely chopped ¾ cup good qual­ity may­on­naise 12 soft corn tor­tillas (can also use wheat tor­tillas)


3 cups finely shred­ded red cab­bage 1 ripe (but firm) av­o­cado, sliced ¼ tele­graph cu­cum­ber, halved and sliced thinly Oil for fry­ing


fresh co­rian­der, chilli flakes, lime wedges

FILLING: Whisk to­gether the gar­lic, ginger, miso, olive oil, wa­ter, sugar, sesame oil, cayenne pep­per and pa­prika. Add the fish pieces and toss gently. Cover and leave in the fridge to mar­i­nate for 1 hour.

TO COOK: Dust the fish in the tapi­oca flour. Heat 2cm of oil in a sauté pan. Cook the fish in batches (don’t over­crowd the pan) for 1 minute on each side un­til golden and just cooked through. Place in a warm oven un­til you’ve cooked it all.

MAYO: Mix to­gether the kim­chi and may­on­naise. Place in the fridge un­til ready to use.

TOR­TILLAS: Pre­pare ac­cord­ing to the packet in­struc­tions.

TO AS­SEM­BLE: Top each warm tor­tilla with red cab­bage, av­o­cado, fish, cu­cum­ber, kim­chi mayo and co­rian­der. Add a sprin­kle of chilli flakes and a squeeze of lime as de­sired. Serve im­me­di­ately. SERVES 4

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