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RADDISH KIMCHI
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1 bunch Radisheswashed, stem and root ends removed and very thinly sliced (use a mandolin slicer)
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75ml castor sugar
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125ml rice vinegar
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75ml water
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5ml Mustard Seeds
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5ml Black Pepper
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5ml salt
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2 Bay leaves
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TACOS
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8 Cocktail tortillassoft
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5ml fish spice
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1 Garlic clovecrushed
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10ml Oil(sunflower or sesame)
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200g Hake FilletsOR kingklip
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500ml red and green cabbagethinly shredded
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½ Red Onionthinly sliced
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80ml Chopped fresh coriander
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Salt and black pepper for seasoning
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Lime wedgesfor serving
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DRESSING
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Zest of 1 Lime
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15ml Lime juice
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30ml Oil(sunflower or sesame)
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10ml sriracha sauce(you can use a few drops tobasco or any other chilli sauce as substitute)
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30ml soya sauce
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10ml Fish sauce
(Serves 4)
METHOD
- Mix together the castor sugar, rice vinegar, water, mustard seeds, salt, black pepper, and bay leaves in a small saucepan and bring to the boil.
- Add the hot liquid to the thinly sliced radishes and leave for a few hours or overnight to pickle. This can be kept in the fridge for at least a week.
- Mix together the fish spice, garlic, and 5 ml of the oil. Rub the spice mix on the fish, drizzle with the rest of the oil, and set aside.
- Mix the cabbage, red onion, and coriander together in a bowl.
- In another small bowl, combine the dressing ingredients and mix well. Add it to the cabbage mixture and toss well.
- Heat a griddle pan on medium heat until hot and place the fish on it. Grill each side for a few minutes letting grill marks develop; use a spatula to flip. Cook until done and season with salt. Break up with fork into chunks; keep warm.
- Assemble tacos by dividing fish evenly among cocktail tortillas; top with cabbage slaw & radish “kimchi”.
- Fold tortillas in half & serve immediately.
