Fish tacos with tamarind aioli recipe
Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce Fish tacos with a Caribbean twist thanks to the deliciously tangy green mango chow and tamarind aoili. ½ garlic clove, crushed½ spring onion, green parts only, finely choppedfew fresh chives, finely chopped1 fresh coriander sprig, finely chopped1 fresh parsley sprig, finely chopped1 fresh thyme sprig, leaves only, finely chopped½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, finely chopped ½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks150g/5½oz plain flour1 free-range egg, beaten150g/5½oz panko breadcrumbsvegetable oil, for deep-fryingsalt and freshly ground black pepper 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks 150g/5½oz plain flour 1 free-range egg, beaten 150g/5½oz panko breadcrumbs vegetable oil, for deep-frying salt and freshly ground black pepper 6 tbsp mayonnaise2 heaped tbsp tamarind paste 3 garlic cloves, minced 6 tbsp mayonnaise 2 heaped tbsp tamarind paste 3 garlic cloves, minced 1 unripe (green) mango, skin removed and finely chopped1 tbsp finely chopped fresh coriander leavessplash white wine or cider vinegar ½ garlic clove, mincedsalt and freshly ground black pepper 1 unripe (green) mango, skin removed and finely chopped 1 tbsp finely chopped fresh coriander leaves splash white wine or cider vinegar ½ garlic clove, minced salt and freshly ground black pepper 2 tbsp tamarind paste½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce1 tbsp finely chopped fresh coriander leavespinch sugarsalt and freshly ground black pepper 2 tbsp tamarind paste ½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce 1 tbsp finely chopped fresh coriander leaves pinch sugar salt and freshly ground black pepper 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage4 tbsp diced cucumber, peeled and seasoned with salt and sugar1 red chilli, seeds removed and finely chopped, to garnish2 tbsp micro coriander, to garnish2 tbsp micro red amaranth, to garnish1 lime, cut into wedges 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage 4 tbsp diced cucumber, peeled and seasoned with salt and sugar 1 red chilli, seeds removed and finely chopped, to garnish 2 tbsp micro coriander, to garnish 2 tbsp micro red amaranth, to garnish 1 lime, cut into wedges Method To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside.To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside.To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside.To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To make the green seasoning, mix together all the ingredients in a small bowl. To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then the egg and then the breadcrumbs. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside. To make the tamarind aioli, mix together all the ingredients and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges.