This is the ideal student meal if you’re using frozen fish, but also one to blow your flatmates away with a boujee fresh fish option. Choose your fighter.
Enough for six people to have two tacos each
6-8 frozen crumbed fish fillets; or 6-8 fresh fish fillets
If using fresh fillets:
½ - 1 cup of flour
2-3 eggs, whisked
½ - 1 cup of breadcrumbs
2-3 tablespoons of oil for frying
1 cucumber, thinly sliced
12 tortillas (soft-shell tacos)
Bunch of coriander (optional but so elite), chopped
Bunch of spring onion, finely chopped
⅓-½ cabbage, finely sliced
2 carrots, grated
2 red onions, finely sliced
½ cup peanuts, chopped
For slaw dressing:
3-4 cloves of garlic, finely minced
1 thumb of ginger, grated
3-4 tablespoons soy sauce
2-3 tablespoons (or to your tasting) of Chinese zhenjiang (“black vinegar”) or rice wine vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
2 tablespoons lime juice
1 teaspoon chilli oil (if desired)
If using frozen pre-crumbed fish, preheat the oven according to directions on the packet.
Combine the slaw ingredients, reserving some coriander and spring onion for garnish. Combine dressing ingredients in a separate bowl. Then mix the slaw and dressing together. Allow to marinate for at least 15 minutes or while you prepare the rest of the meal.
If using frozen fish, cook according to packet instructions. Slice the fish into small pieces.
If using fresh fish, dip each fillet in flour, then egg, then breadcrumbs to coat. Heat oil in a pan over a medium heat. When the oil is hot, fry each fillet for 3-5 minutes on each side or until cooked through and crunchy on the outside. Slice the fish into small pieces.
In another clean and dry pan, fry each tortilla (without oil) on a medium-high heat until colour appears in the tortilla (usually brown/black spots). Be careful not to burn – this should only take 30 seconds to 1 minute on each side if the pan is hot enough. This will give the tortillas more flavour and warm them up!
Assemble the tacos. Start with 1 teaspoon of hoisin and spread this around the tortilla, then slaw, cucumber, fish, coriander and spring onion. Enjoy!