CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Fish Tacos With Raddish “Kimchi”

1

  • Overview
  • Ingredients
    24 items
  • Directions

These Fish Tacos with Radish “Kimchi” offer a fusion twist on the classic taco, combining grilled fish with a tangy and crunchy radish kimchi, topped with a vibrant cabbage slaw and zesty lime dressing. Served in soft tortillas, they’re a delicious and satisfying meal bursting with flavor.

Radish "Kimchi"

  • 1 bunch Radishes
  • 75ml castor sugar
  • 125ml rice vinegar
  • 75ml water
  • 5ml Mustard Seeds
  • 5ml Black Pepper
  • 5ml salt
  • 2 Bay leaves

Tacos

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

Dressing

  • 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 caster sugar, rice vinegar, water, mustard seeds, salt, black pepper, and 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 radish “kimchi”.
  • Fold tortillas in half and serve immediately.