Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the green seasoning

  • 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

For the fried fish

  • 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

For the tamarind aioli

  • 6 tbsp mayonnaise
  • 2 heaped tbsp tamarind paste
  • 3 garlic cloves, minced

For the green mango chow

  • 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

For the tamarind pepper sauce

  • 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

To serve

  • 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
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