Turmeric Spiced Fish Tacos
with Cucumber Pickle
Cooking Steps
Finely slice the cucumber into thin discs. Finely slice the cos lettuce. Finely slice the red chilli (if using). Roughly chop the coriander. Cut the grenadier into 2cm strips.
In a large bowl, mix the cucumber with the rice wine vinegar, warm water, caster sugar and 1 tsp of salt. Mix well and set aside for 15-20 minutes, or until the cucumber is soft. Tip: Pickling is a simple way to add maximum flavour to a dish.
Combine the fish with the turmeric, a drizzle of olive oil and 1/4 tsp of salt and a pinch of pepper in a medium bowl. Toss well to coat.
Heat a large frying over medium-high heat and add in a drizzle of olive oil. Add in the grenadier pieces and cook, turning for 5-6 minutes, or until the centre of the fish is white. Once cooked, season with salt and pepper set aside on a plate covered with paper towel.
Meanwhile, heat the mini tortillas in a microwave or sandwich press until warmed through (if using a microwave, place tortillas on a plate first).
Divide the lettuce between the tortillas, top with the turmeric fish and pickled cucumber and drizzle with garlic aioli. Enjoy!
