Tacos would have to be one of my family favourites!
My Grandmother used to own a Mexican Restaurant in San Francisco called El Boro, so I think there is definitely some genetic affinity with Mexican food somewhere in my makeup.
However I'm not sure what Grandma Sam would think of these tacos. I've created a twist on the usual by adding fresh asian inspired flavours such as sesame, kimchi and ginger. I reckon she would go for it because they are so damn tasty.
ASIAN INSPIRED FISH TACOS
(Makes around 8 tacos)
Ingredients
600 g fresh Hoki (or other flaky white fish)
1 tsp finely grated fresh ginger
1 handful of fresh coriander, chopped
2 spring onions, finely sliced
3 tablespoons sesame seeds
1 egg
1 tsp salt
coconut oil for frying
8 soft tacos ( I use Tio Pablo tortillas)
Accompaniments
avocado, thinly sliced
kimchi
kewpie mayonnaise
cucumber, thinly sliced
lettuce
fresh mint leaves
fresh coriander leaves
fresh chilli, thinly sliced
lime wedges
Method
Using a large knife, finely chop the fish. Place in a large bowl.
Add other ingredients and moosh together using your hands.
Heat 2 tbsp coconut oil in a nonstick frypan on medium heat.
Use your hands to make rough cake shapes. (the mixture can be pretty wet so you won't get perfect cakes but rustic is fine).
Cook on medium heat until golden on one side and flip.
Continue to cook the fish cakes, placing the cooked ones in a low oven to keep warm.
Heat your tortillas according to instructions and prepare your accompaniments.
Serve the fish cakes in the middle of the table along with the tortillas and accompaniments and let everyone dig in.
