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.
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)
½ cup kimchi, finely chopped
¾ cup good quality mayonnaise
12 soft corn tortillas (can also use wheat tortillas)
3 cups finely shredded red cabbage
1 ripe (but firm) avocado, sliced
¼ telegraph cucumber, halved and sliced thinly
oil for frying
fresh coriander, chilli flakes, lime wedges
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.