The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Serves 4

4 corn taco shells 3 tsp spelt flour or plain flour 1 tsp sweet pa­prika

1 / 4 tsp smoked pa­prika 600g small flat­head fil­lets,

skin re­moved and pin-boned Olive oil spray


1 / 4 small red onion, finely chopped 1 / 4 small red cap­sicum, de­seeded and finely chopped 1 small gar­lic clove, finely chopped 1 tsp ground cumin 20ml salt-re­duced tomato pas­sata 200g salt-re­duced kid­ney beans,

drained and rinsed Freshly ground black pep­per


3 cups finely shred­ded

red cab­bage 3 cups finely shred­ded

green cab­bage 1 cup rocket leaves, trimmed 1 large car­rot, coarsely grated 1 tbs finely chopped red onion 2 tbs roughly chopped

co­rian­der leaves


( makes about 200ml) 2 tbs olive oil 5 spring onions, chopped 1 large hand­ful co­rian­der leaves 2 gar­lic cloves, crushed 11/ 2 limes, juiced

2 / 3 cup light sour cream To make the beans, heat a heavy-based saucepan or fry­ing pan over medium heat and spray with oil. Add the onion and cap­sicum and cook for 5 min­utes or un­til soft­ened. Add the gar­lic and cumin and cook for 30 sec­onds or un­til fra­grant ( add 1 tbs water to stop it from stick­ing). Add the pas­sata and beans and mix, then crush lightly with a masher. Bring to a sim­mer, then re­duce the heat to low, cover and sim­mer for 5 min­utes, un­til re­duced and thick. Sea­son with pep­per and set aside.

To make the slaw, place all the in­gre­di­ents in a bowl and toss to mix well. Set aside.

To make the dress­ing, add the oil, onions, co­rian­der, gar­lic, lime and 1½ tbs water to a blender and blitz un­til finely chopped. Add the cream and blend to a purée. Trans­fer to a bowl, cover with plas­tic wrap and cool in the fridge.

Pre­heat the oven to 180°C. Place the taco shells on a bak­ing tray and bake ac­cord­ing to the in­struc­tions.

Place the flour and pa­prika in a shal­low bowl, and sea­son with pep­per. Dust the fish in the flour mix, shak­ing off any ex­cess. Heat a large non-stick, heavy-based fry­ing pan over medium heat and spray with oil. Pan-fry the fish for 6 min­utes each side, un­til golden and just cooked through.

Add 2 tbs of the dress­ing to the slaw (thin it with boil­ing water, if needed) and stir well.

Place the taco shells on a board, then fill each with one-quar­ter of the refried beans, 1 large spoon­ful of the slaw and one-quar­ter of the fish. Driz­zle ex­tra dress­ing over the top, then serve with the re­main­ing slaw and dress­ing on the side.

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