‘Fish’ Tacos
Ingredients For the banana blossom “fish” marinade
1 x 400g tin banana blossom, drained
2 tbsp sunflower oil
2 tbsp soy sauce
1 nori sheet, blitzed to a powder
2 garlic cloves, crushed
Juice of 1 lemon
For the crispy batter
100g plain white flour
Salt and pepper
1 tsp baking powder
140ml sparkling water, chilled
Sunflower oil, for frying
to serve
6 small taco shells
1 Little Gem lettuce
3 tbsp spicy hot sauce
Small handful of fresh coriander
Squeeze of lime juice
Method
■ Combine all the banana blossom “fish” ingredients, apart from the banana blossom, in an airtight container.
■ Drain the canned banana blossom and rinse under cold water. Pat dry to get as much moisture out as possible.
■ Add the banana blossom to the marinade with your hands, ensuring each piece is fully coated. Seal and leave in the fridge to marinate for a few hours, preferably overnight.
■ Combine the flour, salt, pepper and baking powder in a medium-sized bowl and place in the freezer for 30 minutes or until you’re ready to fry.
■ When you are ready to make the “fish”, add the sparkling water to the flour mixture and whisk to a smooth batter.
■ Remove the banana blossom fillets from the marinade and slice into “fish” taco-sized pieces.
■ Add 8cm of oil to a high-sided pan and heat to 180°C. Then reduce the temperature to low.
■ Dip two banana blossom fillets into the batter, ensuring each is fully coated.
■ Place in the oil and fry for
4-5 minutes or until golden, turning halfway through.
■ Remove from the oil and transfer to a plate lined with kitchen roll. Repeat until all the banana blossom fillets have been battered and cooked.
■ To serve, add a layer of Little Gem lettuce to the taco shell bases. Top with pieces of banana blossom fillet and drizzle with spicy sauce. Add some fresh coriander and a squeeze of lime to finish.