Fish Tacos - spicy, tangy, crispuliciously delicious!
forget about fish and chips, try this instead 🎣
the holidays are coming - which means you’re probably stressed out trying to planning a gathering with friends & family for dinner at home OR you’re already thinking of easy recipes to bring to that Christmas potluck.
WE GOTCHU!
today we made an EASY recipe of Baja-style Fish Tacos which could please any dinner crowd!
an important thing about fish tacos, other than making sure the fish used is fresh, is ensuring a balance in flavours through the condiments & sauces - which we thought we nailed. we played it around by contrasting a zesty & citrusy mango salsa with a slather of a spicy and umami sambal mayo, topped off with a sweet plum chutney to seal the deal. what we ended up with is delicious fish tacos which COULD run out fast in parties if you don’t make extras!
check out the recipe below!
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nOm’s Fish Tacos
(makes 8 tacos)
crispy fish
2 medium fillets of barramundi, cut into rectangles (you can also use other white fish such as snapper or cod)
1/2 cup plain flour + slightly more for dusting
1 tbsp rice flour
1 tsp onion powder
1/2 tsp garlic powder
100ml cold soda water
salt, to taste
crack of black pepper
oil, for deep frying
spicy mango salsa
1 mango, peeled and cubed
1 bird’s eye chilli, minced
2 sprigs coriander leaves, chopped
handful of mint, chopped (optional)
juice of 1 limes
salt and pepper, to taste
sambal mayo
4 tbsp kewpie mayo
1 tbsp nOm Sambal Queenfish
to assemble
8 pcs of 6-inch tortillas, lightly toasted
1/2 a red cabbage, sliced thin
4 tbsp nOm Christmas Chutney
directions
to make the batter, combine plain flour, rice flour onion powder, garlic powder and cold soda water in bowl and whisk until just combined and without lumps.
season the fish pieces lightly with salt and pepper. coat with a light dusting of flour.
heat oil in a pan to 180 degrees C. dip the dusted fish pieces into the batter and fry into the oil until nice and golden. drain on paper towels and set aside.
to make the sambal mayo, combine mayo and nOm Queenfish Sambal in a bowl an mix well.
for the mango salsa, combine all the ingredients and mix well. season salsa to taste, adding more or less chilli according to preference.
to assemble tacos, spread out a spoon of sambal mayo to a toasted tortilla. sprinkle some slices of shredded red cabbage, place a piece of crispy fish, spoon on half a tablespoon of nOm Christmas chutney followed by a generous dollop of mango salsa.
enjoy tacos while hot and crispy! if you’re bringing these for a potluck, have your guests assemble the tacos themselves!
ORDER our EXCLUSIVE SAMBALS and CHUTNEY HERE!
for more Christmas dinner recipe ideas, check these out!:
Our Asian spin on a Christmas Day: Pumpkin Spice Kueh Salat
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Here’s a recipe for those who want to SPICE up their Asian dessert with a Christmas twist! Instead of a traditional pandan Kueh Salat, we added pumpkin spice into the mix and…VIOLA! This famous Nyonya Kueh can satisfy both your Southeast Asian tongue and whet your appetite for this Christmas holiday.
