

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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