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
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.