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
- In a mixing bowl, add fish and season lightly with salt and the Ishka Caper Berbere.
- Add the garlic, lime juice and olive oil. Marinate for 20 mins.
- 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
- Start by melting butter or adding oil to the pan. Without overheating the pan, add the thinly sliced cabbage and spread evenly.
- 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.
- 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
- In a mixing bowl, add the mayonnaise and Caperberry Mustard and whisk well.
- 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
- Toast or reheat your preferred taco. As a base, add the hot cabbage and top with the Caper Berbere spiced fish.
- 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.
