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  • Writer's pictureRoz McIntosh

Asian Inspired Fish Tacos

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.



(Makes around 8 tacos)


  • 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)


  • avocado, thinly sliced

  • kimchi

  • kewpie mayonnaise

  • cucumber, thinly sliced

  • lettuce

  • fresh mint leaves

  • fresh coriander leaves

  • fresh chilli, thinly sliced

  • lime wedges


  1. Using a large knife, finely chop the fish. Place in a large bowl.

  2. Add other ingredients and moosh together using your hands.

  3. Heat 2 tbsp coconut oil in a nonstick frypan on medium heat.

  4. 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).

  5. Cook on medium heat until golden on one side and flip.

  6. Continue to cook the fish cakes, placing the cooked ones in a low oven to keep warm.

  7. Heat your tortillas according to instructions and prepare your accompaniments.

  8. Serve the fish cakes in the middle of the table along with the tortillas and accompaniments and let everyone dig in.

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