Vietnamese fish tacos w/quick pickled carrot & daikon*
|450gm firm white fish (such as cod)||Warmed tortillas|
|2 tsp. fish sauce||Extra herbs, roughly chopped|
|2 tsp. sugar||Lime wedges|
|1 tsp. ground pepper||Diced red onion (optional)|
|1/4 tsp. ground turmeric|
|2 cloves garlic, minced||Quick Pickled Carrots and Daikon:|
|1 tsp. oil||1 large carrot, julienned|
|1 tbsp. fresh coriander, chopped||2” piece of daikon, julienned|
|1 tbsp. fresh mint, chopped||1⁄2 teaspoon salt|
|1 tbsp. sliced shallots||2 teaspoon sugar|
|1 tbsp. roughly chopped dill|
|1/2 cup diced tomato|
|Juice of 1/2 lime|
|Salt (to taste)|
|Pepper (to taste)|
Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, garlic, and oil. Mix well and let sit for 10 minutes.
Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.
Serve on charred or warmed tortillas with extra herbs, pickled carrot & daikon, lime wedges, and diced red onions, if desired.
To make quick pickled carrots & daikon:
Put the carrots and daikon into a bowl and sprinkle on the salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until required.
~ Recipe & photo sourced from http://iamafoodblog.com/ ~