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Korean Fish Taco With Garlic, Ginger And Cilantro

Scale

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.