- 1kg Skinless White Fish,10 small corn Tortillas,For Thai Slaw:1/4 cabbage3 carrots,1/2 cup fresh Thai mint,1/2 cup fresh coriander,1/2 red capsicum,1 small red chilli,Small knob of fresh ginger,3/4 cup kewpie mayonnaise,1/4 cup sour cream,Juice of 2 limes,1/2 tsp Yeo’s sesame oil,Salt to taste.To coat Fish:1/2 cup plain flour, 1 tsp sweet paprika powder,1/4 tsp cumin powder, 1/4 tsp coriander powder,1/2 tsp Cayenne pepper, 1/2 tsp chilli flakes,Oil to shallow fry
- Grate Carrot and cabbage in food processor.Finely slice red capsicum, washed coriander and mint.Finely dice chilli and ginger.Place all above ingredients in a large bowl together.Combine mayonnaise, sour cream, sesame oil, lime juice and salt and mix 1/2 through the slaw. Retain the remaining half for topping sauce for your tacos.Cut fish into 20 equal portions, 3cm x 6cm.Combine flour and all powdered spices. Mix together well and dust fish portions.Heat oil and shallow fry half the fish in large pan. Repeat with the other 10 pieces of fish placing onto a plate with paper to drain oil.To serve place a generous amount of slaw on a tortilla with 2 pieces of fish and sauce drizzled on top.
Brands and product used
- Kewpie - Mayonnaise