ZING QUARTET

Crunchy Miso Fish Tacos with Kimchi Mayo

Kimchi is a traditional fermented Korean side dish made largely with cabbage. Its big, bold flavour is an excellent way to spice up condiments like the mayonnaise in these fish tacos. Miso (also a fermented product) is the base of the marinade for the fish. I absolutely adore this dish – the flavours are surprising and incredibly delicious.

FILLING

2 garlic cloves, crushed1 tablespoon finely grated ginger¼ cup red miso paste1 tablespoon light olive oil4 tablespoons warm water1 tablespoon brown sugar1 teaspoon sesame oil¼ teaspoon cayenne pepper½ teaspoon hot smoked paprika600 grams firm white fish, cut into 4cm chunks¾ cup tapioca flour (can also use regular flour)