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Berbere Spiced Fish Taco, Caperberry Aioli, Hot Cabbage

Ingredients & Quantity

Ingredients:

FOR THE CAPER BERBERE FISH

  • 500g firm fish fillets (red snapper/barramundi/kingfish)
  • 2 tbs Ishka Caper Berbere
  • 2 tbsp garlic, minced
  • 1/2 green lime, juiced
  • 2 tbsp olive oil

FOR THE HOT CABBAGE

  • 1⁄2 head of purple cabbage, thinly sliced
  • 1 tbsp. butter/oil
  • 2 tbsp Ishka Kerala Hot Sauce

FOR THE CAPERBERRY TARTARE

  • 2 tbsp Ishka Caperberry Mustard
  • 1 cup thick mayonnaise

How to Prepare

FOR THE CAPER BERBERE FISH

  1. In a mixing bowl, add fish and season lightly with salt and the Ishka Caper Berbere.
  2. Add the garlic, lime juice and olive oil. Marinate for 20 mins.
  3. Heat a skillet to medium heat, add the marinated fish pieces and cook until the Caper Berbere spices release its aroma and take on a toasty colour (1-2 minutes each side).

FOR THE HOT CABBAGE

  1. Start by melting butter or adding oil to the pan. Without overheating the pan, add the thinly sliced cabbage and spread evenly.
  2. Do not stir the cabbage and allow for it to caramelise on a slow flame. Season with salt. Once the cabbage is half cooked and slightly charred on one side, transfer it into a mixing bowl.
  3. Dress the cabbage with the hot sauce as per your preference, i.e. lightly dressed if you want it less spicy and vice versa.

(Optional: you could add half a spoon of sour cream to this if you wanted a milder version)

FOR THE CAPERBERRY TARTARE

  1. In a mixing bowl, add the mayonnaise and Caperberry Mustard and whisk well.
  2. Transfer to a squeezy bottle or a piping bag.

To build the taco

  • Your preferred tacos/shells/wraps
  • Ishka Caper Berbere spiced fish
  • Hot cabbage
  • Ishka Caperberry Tartare

Preparation

  1. Toast or reheat your preferred taco. As a base, add the hot cabbage and top with the Caper Berbere spiced fish.
  2. Using the squeezy or piping bag, drizzle the Caperberry Tartare on top of the fish until it’s lightly dressed with the aioli. Garnish with your preferred herbs / micro herbs and serve with a wedge of fresh lime.

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