Fish Tacos
Mike ReidIngredients:
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:
- 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.
- 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.
- 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.
- 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.
- Assemble your tacos and enjoy.
Our friends at Wine Selectors suggest pairing this dish with a Gruner Veltliner.
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