Crunchy Miso Fish Tacos with Kimchi Mayo
Photography by Kelly Gibney.
Kimchi is a traditional fermented Korean side dish made largely with cabbage. Its big, bold flavour is an excellent way to spice up condiments like the mayonnaise in these fish tacos. Miso (also a fermented product) is the base of the marinade for the fish. I absolutely adore this dish – the flavours are surprising and incredibly delicious.
Serves: 4
INGREDIENTS
Filling
2 garlic cloves, crushed
1 tablespoon finely grated ginger
¼ cup red miso paste
1 tablespoon light olive oil
4 tablespoons warm water
1 tablespoon brown sugar
1 teaspoon sesame oil
¼ teaspoon cayenne pepper
½ teaspoon hot smoked paprika
600 grams firm white fish, cut into 4cm chunks
¾ cup tapioca flour (can also use regular flour)
Kimchi mayo
½ cup kimchi, finely chopped
¾ cup good quality mayonnaise
12 soft corn tortillas (can also use wheat tortillas)
To assemble
3 cups finely shredded red cabbage
1 ripe (but firm) avocado, sliced
¼ telegraph cucumber, halved and sliced thinly
oil for frying
To serve
fresh coriander, chilli flakes, lime wedges
METHOD
Filling: Whisk together the garlic, ginger, miso, olive oil, water, sugar, sesame oil, cayenne pepper and paprika. Add the fish pieces and toss gently. Cover and leave in the fridge to marinate for 1 hour.
To cook: Dust the fish in the tapioca flour. Heat 2cm of oil in a sauté pan. Cook the fish in batches (don’t overcrowd the pan) for 1 minute on each side until golden and just cooked through. Place in a warm oven until you’ve cooked it all.
Mayo: Mix together the kimchi and mayonnaise. Place in the fridge until ready to use.
Tortillas: Prepare according to the packet instructions.
To assemble: Top each warm tortilla with red cabbage, avocado, fish, cucumber, kimchi mayo and coriander. Add a sprinkle of chilli flakes and a squeeze of lime as desired. Serve immediately.
Cook's note: You will find kimchi at Asian grocers, health food stores and most supermarkets. It’s delicious served with rice dishes, added to stir-fries and in burgers.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!