Vietnamese fish tacos w/quick pickled carrot & daikon*

*Japanese radish

Fish: To serve:
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/ ~