FISH TACOS WITH GRAPEFRUIT, RED PEPPER, AVO AND SPRING ONION SALSA

(Serves 4)

FOR THE FISH

15 ml   fish spice

80 ml   oil

400 g   hake fillets, cut into strips

200 ml flour

2          eggs, beaten with 60 ml milk

            salt and pepper for seasoning

SALSA:

2          GRAPEFRUITS, peeled and cut into segments

1          red pepper, cubed

1          avocado, peeled and diced

3          spring onions, chopped

30 ml   chopped coriander

1          red chili, seeded and chopped (optional)

15 ml   GRAPEFRUIT juice

            zest of 1 lime

            salt and black pepper for seasoning

TO SERVE:

8          tacos/tortillas, lightly brushed with oil

250 ml thinly shredded white cabbage

80 ml   mayonnaise (use Japanese mayo preferably)

            fresh coriander

            lime wedges

METHOD:

  • Season the fish with the fish spice, salt and pepper and dust with the flour
  • Use two forks to dip the fish into the egg and back into the flour
  • Heat the oil in a large frying pan on medium heat and fry the fish on both sides until golden brown and crisp. Drain on paper towel
  • Combine the ingredients for the salsa and season. Keep aside
  • Grill the tortillas in a griddle pan or heat in a warm oven for a few minutes
  • To assemble the tacos: Fill each taco with some fried fish and shredded cabbage. Top with salsa, drizzle with mayo and sprinkle with coriander. Fold and serve immediately with lime wedges on the side.

 

 

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