Fish Tacos

Mike Reid

Ingredients:

Serves: 4

  • 200g King George whiting, cut into strips
  • 8 small soft shell taco wraps
  • ¼ Red cabbage, thinly sliced
  • Canola Oil for frying

Tempura Batter:

  • 100g Rice Flour
  • 100g 00 Flour
  • 10ml Ice cold sparkling

Green Chilli Sauce:

  • 2 ripe kiwi fruit
  • 4 spring onions
  • 1 fresh jalapeño or green chilli
  • 1 bunch of fresh coriander, (30g)
  • 2 limes, juiced
  • 2 tbsp chipotle sauce

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.

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