SESAME-CRUMBED
FISH TACOS WITH
KIMCHI MAYO

The ultimate combination of fresh fish with a satisfying crunch, topped with a Sum Yum Kimchi flavour explosion. Enjoy these delightful tacos all summer long!

SERVES 4
Recipe by Ali Daly
Photography by Ali Daly

INGREDIENTS FOR TACOS
300g white fish Tarakihi, Gurnard, Cod or Monkfish
2 eggs beaten
¼ cup flour
1 cup white sesame seeds
¼ cup black sesame seeds
8 tacos (recipe made with soft tacos, but hard works too)

INGREDIENTS FOR ASIAN SLAW
200g finely shredded red cabbage
2 spring onions, sliced
2 tablespoon freshly chopped coriander

INGRDIENTS FOR DRESSING
1 tablespoon olive oil
1 teaspoon sesame oil
1 ½ tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoon soy sauce

INGREDIENTS FOR KIMCHI MAYO
3 tablespoons mayonnaise
100g Living Goodness Sum Yum Kimchi

GARNISH
1 lime cut into 8 wedges
1 handful fresh coriander

METHOD FOR FISH
• Gather 3 bowls and crack the eggs into the first bowl and beat.
• In the second bowl add the flour and season with salt and pepper.
• Mix the white and black sesame seeds together in the third bowl.
• Slice the fish into strips of similar sizes to ensure even cooking time. Place the fish into the flour, ensuring to dust each piece of the fish, then dip the floured fish into the egg mixture ensuring to coat each piece of the fish.
• Shake off the excess egg, and coat the fish with sesame seeds – gently pack on the sesame seeds on if necessary. Place the sesame seed coated fish onto a baking tray. Repeat till all the fish pieces have been coated.
• Bake the fish at 180 degrees for 8-10 minutes – turning at the halfway mark. The cooking times may vary depending on the size of the fish pieces.
• In a bowl combine the shredded red cabbage, sliced spring onions and chopped fresh coriander.

METHOD FOR DRESSING
• To make the dressing combine the olive oil, sesame oil, rice wine vinegar, honey and soy sauce in a bowl.
• Mix till the honey is incorporated.
• Pour the dressing over the cabbage mixture, season with salt and pepper and toss salad well.

METHOD FOR KIMCHI MAYO
To make the Kimchi mayo in a bowl mix together the mayonnaise and the Living Goodness Sum Yum Kimchi.

TO SERVE
• Heat the tacos in accordance with the instructions on the packet.
• Spread a generous layer of kimchi mayo onto the taco.
• Then add a spoonful of the red cabbage slaw, place the fish on top.
• Garnish with a lime wedge and fresh coriander on top.