Method:

1. To make the batter, mix the rice and 00 flour together with the iced cold sparkling water, season with a touch of salt and pepper.
2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few drops of chipotle sauce. Blitz until smooth, then taste and season.
4. Warm your wraps in the oven wrapped inside a damp towel. Coat your fish in the batter and then gently fry it off until golden and crispy before draining on a towel.
5. Assemble your tacos and enjoy.

Our friends at Wine Selectors suggest pairing this dish with a Gruner Veltliner.