sea bass tacos with kimchi salsa

Tacos

Sea bass tacos with kimchi salsa

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Buy tempura flour online or buy tempura batter mix from supermarkets. Kewpie is an egg-rich Japanese mayonnaise – it’s now available in Sainsbury’s. Yuzu is a type of citrus used in Japanese cuisine.

Ingredients

Vegetable oil to deep-fry

120g tempura flour (see Know-how)

110ml soda water, chilled

200g skinless sea bass fillets, sliced into 2cm x 4cm strips

8 x 12cm tortillas

Hot sauce to serve

For the salsa

100g kimchi, drained and finely chopped

1 tomato, deseeded and finely chopped

1 garlic clove, finely grated

20g pickled jalapeños, chopped

3 tbsp roughly chopped coriander leaves

For the slaw

4 tsp yuzu or lemon juice

2 tbsp Kewpie mayonnaise (see ‘Know how’)

2 tbsp soured cream, plus extra to serve

½ red onion, finely sliced

½ cucumber, deseeded and finely sliced

½ Asian (nashi) pear, peeled and finely sliced

Directions

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