Seaweed taco with crispy fish
Is there any other everyday dish you can vary more than tacos? But have you ever eaten seaweed tacos on a regular Thursday? If not, be sure to make it as soon as you possibly can. If you don't have access to fresh or blanched seaweed , you can soak the seaweed until it softens and mix it into the coleslaw. Just squeeze out the water!
Breaded fish (for 4pers)
8 mini tortilla breads
1 dl mayonnaise
1 tsp Dried seaweed
1 red onion
1 dl water
0.5 dl sugar
0 dl 25 Acetic acid (12%)
100g red cabbage
1 dl Blancherad seaweed
Half a lemon
2 tbsp oil
Take out the frozen blanched seaweed and place it in a bowl to thaw.
Start with the mayonnaise. Mix the dried seaweed into the mayonnaise. Squeeze in about 1 tablespoon of lemon juice. Season to taste.
Pickled red onions. Cut the red onion into thin slices. Place in a sealed jar. Then make a classic 3-2-1 layer for the red onions. Do like this: Bring 1 part vinegar, 2 parts sugar and 3 parts water to a boil. When the stock has boiled, pour it over the red onions. Set aside.
The red cabbage. Shred the red cabbage really thinly with a mandolin or sharp knife. Place in a bowl. Take out the thawed blanched seaweed. Place in a sieve and rinse with cold running water. Squeeze out most of the water. Cut the seaweed into smaller strips. Mix the blanched seaweed with the red cabbage and add a squeeze of lemon, a pinch of salt and a dash of olive oil.
Time for the fish. If you have chosen a pre-cooked fish, follow the instructions in the packet. If you have chosen to bread the fish yourself, fry until the fish is golden brown and fine.
Assemble your seaweed taco and top with cilantro!
Psst, you can find us at our wholesalers!
Article number for glossy sugar kelp at Menigo Art. no. 411609