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Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce
Fruit and vegetables
½
garlic
clove, crushed
½
spring onion
, green parts only, finely chopped
few fresh
chives
, finely chopped
1
fresh coriander
sprig, finely chopped
1 fresh
parsley
sprig, finely chopped
1 fresh
thyme
sprig, leaves only, finely chopped
½
lime
, juice only
3
garlic
cloves, minced
1 unripe (green)
mango
, skin removed and finely chopped
1 tbsp finely chopped
fresh coriander
leaves
½
garlic
clove, minced
½
orange
, juice only
1 tbsp finely chopped
fresh coriander
leaves
4 tbsp finely chopped
white cabbage
4 tbsp diced
cucumber
, peeled and seasoned with salt and sugar
1 red
chilli
, seeds removed and finely chopped, to garnish
1
lime
, cut into wedges
Tins, packets and jars
150g/5½oz
plain flour
6 tbsp
mayonnaise
2 heaped tbsp
tamarind
paste
2 tbsp
tamarind
paste
2 tbsp micro red
amaranth
, to garnish
Cooking ingredients
150g/5½oz panko
breadcrumbs
vegetable oil
, for deep-frying
salt and freshly ground
black pepper
salt and freshly ground
black pepper
pinch
sugar
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg
, beaten
Meat, fish and poultry
2
cod
or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks
Other
dash hot pepper sauce, ideally Scotch bonnet sauce
splash
white wine
or cider vinegar
1 tsp hot pepper sauce, ideally Scotch bonnet sauce
6 x 15cm/6in corn tortillas
2 tbsp micro coriander, to garnish
Back to recipe
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