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Bombay fish tacos
Serves SERVES 4 Starters and mains
Ingredients
- ½tbsp cumin seeds
- 1tbsp coriander seeds
- 1tbsp ground turmeric
- 225g red snapper or any lean white fish
- 6tbsp fish sauce (nam pla)
- 2tbsp grapeseed oil
- 8 corn tortillas
- 1 medium iceberg lettuce, shredded
- fresh dill sprigs
For the guacamole
- 2 avocados
- 3tbsp finely chopped jalapeño chilli
- 3tbsp finely chopped red onion
- 60ml lime juice
- 2tbsp olive oil
- 3tbsp fresh coriander leaves
- about 1tbsp coarse sea salt
Method
In a small sauté pan over a medium heat, lightly toast the cumin and coriander seeds and the turmeric until the essential oils are extracted. Start with the larger seeds first and add the turmeric last. Continue cooking, shaking the pan occasionally, until they’re aromatic, 2-3 minutes total. Allow to cool completely, then place the spices in a spice grinder or small blender and whizz until very fine.
Cut the fish into rectangles, about the size of your finger and put them on a large platter in a single layer. Coat the fish thoroughly in the spice rub, sprinkle with ½tsp sea salt and drizzle with the fish sauce. Cover with cling film and marinate at room temperature for 30 minutes.
Meanwhile, make the guacamole: cut the avocados in half, remove the stones, scoop out the flesh, and cut into large chunks. Put half in a medium bowl and use the back of a fork to mash it into a paste. Add the jalapeño, onion, lime juice, oil and coriander and stir to combine. Add the remaining avocado, mix gently, and season with sea salt as needed. Set aside.
In a large sauté pan, heat the oil over a medium-high heat. When it’s hot, add the fish, in batches if necessary, and cook until caramelised on all sides, 1-2 minutes in total. Transfer to a baking sheet and set aside.
Wrap the tortillas in a damp tea towel and steam in the microwave until soft, about 1 minute or less. Using tongs, carefully flash each tortilla over a hob burner, turning once, to release the corn flavour.
To serve, mound a portion of shredded lettuce on top of each tortilla, add a generous dollop of guacamole, then top with pieces of fish. Garnish each taco with a large sprig of dill.
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