Fish tacos with raddish “kimchi”

(Serves 4)


1 bunch radishes, washed, stem and root ends removed and very thinly sliced (use a mandolin slicer)
75 ml     castor sugar
125 ml  rice vinegar
75 ml     water
5 ml        mustard seeds
5 ml        ground black pepper
5 ml        salt
2               bay leaves


8               soft cocktail tortillas
5 ml        fish spice
1               garlic clove, crushed
10 ml     oil (sunflower or sesame)
200 g      kingklip or hake fillets
500 ml  thinly shredded red and green cabbage
½               red onion, thinly sliced
80 ml     chopped coriander
Salt and pepper for seasoning
Lime wedges for serving


Zest of 1 lime
15 ml     lime juice
30 ml     oil (sunflower or sesame)
10 ml     sriracha sauce (you can use a few drops tobasco or any other chilli sauce as substitute)
30 ml     soy sauce
10 ml     fish sauce


  • Mix together the castor sugar, rice vinegar, water, mustard seeds, salt and black pepper and the bay leaves in a small saucepan and bring to the boil.
  • Add the hot liquid to the thinly sliced radishes and leave for a few hours or overnight to pickle. This can be kept in the fridge for at least a week.
  • Mix together the fish spice, garlic and 5 ml of the oil. Rub the spice mix on the fish, drizzle with the rest of the oil and set aside
  • Mix the cabbage, red onion and coriander together in a bowl.
  • In another small bowl combine the dressing ingredients and mix well.       Add it to the cabbage mixture and toss well.
  • Heat a griddle pan on medium heat until hot and place the fish on it. Grill each side for a few minutes, letting grill marks develop and use a spatula to flip. Cook until done and season with salt. Break the fish up with a fork into chunks and keep warm
  • Assemble the tacos by dividing the fish evenly among the cocktail tortillas, top with the cabbage slaw and the raddish “kimchi”
  • Fold tortillas in half and serve immediately
Share This Recipe