Ingredients
- Flake 500gm
- Tumeric 1 tsp
- Garlic x 2 cloves
- minced ginger 1 tbs
- t tsp fish sauce
- 1 teaspoon chilli flakes or 1/2 teaspoon of chopped fresh red chilli
- Tortillas (pre packed)
- Carrots x 2
- Cucumber 1 x lebanese or half a continental
- 2 x spring onion
- rice wine vinegar 3 tbs
- 30 gm sugar
- kewpie mayo
- water 500ml-1L
Method
- In a bowl, mix turmeric, garlic, ginger, fish sauce, and chili flakes to make a paste
- Add cubed flake to paste and stir to coat. Leave aside to marinate while preparing pickled veg
- In a small bowl add rice wine vinegar, sugar and a teaspoon of water. Stir to combine. Next finely slice spring onion and julienne carrots and cucumber and add to the vinegar mix. Stir to coat. Leave aside to pickle
- Use 500ml - 1L of water in a steamer and place Coated flake in the steamer basket. Steam for 10 mins until cooked
- Next plate up your dish. To prepare your taco, add 2 tbs (or to your taste) of Kewpie Mayo to your tortilla . Next add the flake and finish with your pickled veg. Wrap up your tortilla and voila! Your fish taco is ready to enjoy!
- * Optional extra garnish can include wedges of lime to serve and coriander leaves and fresh chili
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Squid Brand - Fish Sauce
