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Korean Fish Taco With Garlic, Ginger And Cilantro




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.