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) |
Method:
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/ ~