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Dressing:

Pickled Vegetables:

  • White Vinegar 250.0 ml
  • Sugar, white 220.0 g
  • Dried bay leaves 2.0 pc
  • Peppercorn 6.0 pc
  • Pinch of salt
  • Japanese cucumber, thinly sliced 250.0 g
  • Carrots, fine julienne 150.0 g
  • Red onions, finely sliced 50.0 g
  • Garlic, minced 10.0 g
  • Coriander leaves, chiffonade 10.0 g
  • Kale leaves, chiffonade 100.0 g
  • Long red chilies, thinly sliced 2.0 pc

Batter:

  • All purpose flour 300.0 g
  • Baking Powder 2.0 tsp
  • Soda water, very cold 500.0 ml
  • Soft tortillas 12.0 pc

Fish:

  • Oil, for deep frying
  • Fish fillet (cod, halibut, nile perch, bream etc) 800.0 g
  • Ground white pepper 3.0 g
  • All purpose flour 3.0 g
  1. Dressing:

    • To make the dressing, combine Knorr Professional Thai Sweet Chilli Sauce with all the ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasoning. Set aside until ready to use.
  2. Pickled Vegetables:

    • To make pickling liquid, combine all the ingredients in a sauce pot and bring to a simmer until the sugar completely melted. Cool down the liquid.
    • Combine the cucumber, carrots and the rest of the vegetables in a bowl. Add the pickling liquid (when it is already cooled down). Chill until ready to use.
  3. Batter:

    • Make the batter by combining the flour and baking powder. Whisk in the soda water until it forms a light batter.
  4. Fish:

    • To cook the fish, heat oil for deep-frying at 350°F.
    • Season the fish fillets with Knorr Aromat and pepper.
    • Lightly dredge with flour, then dip the fish in the batter.
    • Deep-fry the fish until golden brown and crispy. Set aside over a strainer or paper towel to remove excess oil.
    • Warm the tortillas over low heat.
    • Assemble the tacos by layering the tortillas with pickled vegetables, fried fish and drizzle with the chili tamarind dressing. Serve immediately.
  5. Chef’s Tip:

    • For delivery, the pickled vegetables can be served separately to prevent the tacos from becoming soggy.