Fish Tacos

These fish tacos are perfect when you want to impress dinner guests without having to put in more effort than necessary! The heart of the dish is Captain Royal's hand-breaded and plain Alaska plaice.

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Recipe for 4 portions:

Fish:

1 pack Captain Royal plain Alaska plaice
1 pack Captain Royal hand-breaded Alaska plaice
16 small tortillas
½ bunch coriander

Ginger-Pickled Onion:

2 shallots
5 cm fresh ginger, grated
0.5 dl vinegar
1 dl sugar
1.5 dl water

Mango Salsa:

½ red onion
1 ripe mango
1 red chili
½ bunch coriander
1 lime
Olive oil, salt & pepper

Miso & Sesame Slaw:

¼ white cabbage
1.5 tbsp miso paste
2 tbsp sesame oil
1–2 tsp soy sauce
1 tsp rice vinegar
Toasted black & white sesame seeds

Wasabi Mayonnaise:

1.5 dl mayonnaise
½ lime, juice
1 garlic clove, grated
1–2 tsp soy sauce
1–2 tsp wasabi (to taste)

Instructions:

Start with the ginger-pickled onion: bring vinegar, sugar and water to a boil until the sugar has dissolved. Thinly slice the onion and place in a jar with the brine and ginger. Refrigerate for at least 1 hour.
Prepare the mango salsa: finely chop the red onion, dice the mango and slice the chili. Mix together with lime juice, olive oil, coriander, salt and pepper.
Make the miso & sesame slaw: finely shred the white cabbage. Whisk together miso paste, sesame oil, soy sauce, rice vinegar and the toasted sesame seeds. Massage the dressing into the cabbage.
Make the wasabi mayonnaise: mix all ingredients together and taste, adding more wasabi if more heat is desired.
Fry or bake the fish according to the instructions on the packaging.
Assemble the tacos by filling tortillas with slaw, mango salsa and pickled onion. Then add Captain Royal's hand-breaded or plain Alaska plaice – or use both. Drizzle over wasabi mayonnaise, top with coriander and crunchy sesame seeds.