Food Pharmacy, Recipes

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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.”

koreansk taco

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.


Korean Fish Taco With Garlic, Ginger And Cilantro

  • By : Food Pharmacy



600 g white fish

Canola oil for frying


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


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


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


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.




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