Food Pharmacy, Recipes
Published:
October 16, 2020
October 16, 2020
Korean Fish Taco With Garlic, Ginger And Cilantro
A few weeks ago we asked a neighbor girl who was visiting if she wanted to stay for dinner but it turned out that she was going home to eat Korean fish tacos.
“No thank you,” said the girl next door, “I’m going home to eat Korean fish tacos.”
“Korean…” we repeated curiously, “sounds exciting?”
“Oh, it’s my favorite,” replied the girl next door. “But I have no idea what’s in them, so you can ask my dad.”
Lucky us, we did. And double luck that he was generous enough to share his secret recipe. The girl next door was right – this is a really delicious recipe. Not to mention fun to mix things up and try something other than the traditional taco seasoning. This version stars, ginger, soy and garlic as some of the main components. We ate it in savoy cabbage, but of course it goes just as well with soft tortilla bread or taco shells. And since we love cilantro, we garnished with some on top.
PrintKorean Fish Taco With Garlic, Ginger And Cilantro
Scale
Ingredients
Fish
600 g white fish
Canola oil for frying
Marinade
4 Tbsp tamari sauce
1 Tbsp vinegar
1 Tbsp honey
3 grated garlic cloves
2 tsp grated ginger
1 Tbsp sesame oil
freshly ground black pepper
Sauce
1 1/2 dl vegan mayonnaise
1 Tbsp tamari sauce
1 Tbsp shiracha sauce
2 Tbsp roasted sesame seeds
1 grated garlic clove
For serving
tortilla bread, taco shells or large salad or cabbage leaves
kimchi
shredded red or white cabbage (or both)
sliced plum tomatoes
diced cucumber
pickled red onion (recipe here)
1 bunch of fresh cilantro
1 lime, in wedges
Instructions
Start by stirring the marinade together. Cut the fish into pieces. Grate the fish and mix well with the marinade. Let stand for at least 30 minutes. Stir the sauce together and set aside. Fry the fish in a little oil. Serve in the breads / shells / cabbage leaves with the hot sauce and the other sides. Top with cilantro and freshly squeezed lime.
