Japanese Fish Tacos with Wasabi Mayo

Ingredients

• 400 g skinless, boneless barramundi fillets
• 1/4 cup rice flour (optional)
• 1/2 cup red miso
• 2 tbsp sake
• 2 tbsp mirin
• 2 tsp sansho pepper
• 1/2 cup Kewpie mayonnaise
• 1 tbsp S&B wasabi paste
• 1/2 ripe avocado
• 4 soft flour tortillas
• spring onion to garnish
• olive oil to cook

Method

1. Clean the skinless and boneless barramundi and cut into about 4 pieces.
2. Make a miso marinade by combining miso, sake, mirin and sansho pepper in a large bowl. on a plate, pour the rice flour (optional - rice flour can be omitted if a smoother texture is desired).
3. Add the pieces of fish and toss well in the miso marinade. Then lightly toss in rice flour to give the fish a bit of crunch.
4. Put a medium grill pan on the stove and oil generously Heat till hot.
5. Grill the fish for 4-5 minutes on each side until just cooked.
6. As the fish is cooking, prepare the wasabi mayonnaise. by mixing the Kewpie mayonnaise and S&B wasabi paste in a jar.
7. Cut the avocado into small slices and finely chop the spring onion.
8. When the fish is cooked. Drop the tortillas into an air fryer at 200 C for 2 minutes or lightly heat on grill pan so they are warm. To build your fish taco, place a piece of grilled barramundi on each tortilla. Add avocado on top and drizzle with wasabi mayo.
9. Garnish with spring onion and serve immediately.

Product used in recipe

• S&B - Wasabi
• Kewpie - Kewpie Mayonnaise