Crispy pan-fried snapper, tangy slaw, homemade corn tortillas. Could anything be better on a sunny day? Luckily (or maybe not so lucky) for us, it’s always warm and sunny in Singapore, so every day is a good day for fish tacos.
Have you ever wondered why red cabbage is called red when it’s actually purple? I have wondered this often, and I don’t have an answer. It’s one of those mysteries of life you’ll have to ask Jesus when you get to heaven.
Homemade flour and corn tortillas (recipe to come) are so worth it. I used to be intimidated by grains. Besides rice or quinoa in a rice cooker, I never tried making tortillas or bread until fairly recently. Then I realised how simple and how much tastier (and cheaper) they are if you make them at home. I haven’t bought bread or tortillas since.
Enjoy this recipe. It’s a favorite of ours.
Prep time: 5 minutes
Cook time: at least 1 hour
For the fish
250g (or 1 large fillet) of fresh snapper
1 tsp cornstarch
1/2 tsp each of cayenne, cumin, garlic power, onion powder
salt and pepper to taste
2 tbs olive oil
For the slaw
1 cup shredded red cabbage (about 1/4 of a medium-sided head)
1 carrot, shredded
1 handful cilantro, chopped
1/4 cup plain greek yogurt
2 tbs apple cider vinegar
juice from 1/2 lime
2 tbs honey
- For the fish: Wash and pat dry fish fillet. Cut into 1-inch wide pieces.
- In a separate bowl, mix together cornstarch, spices, salt and pepper. Add fish pieces and coat well on all sides
- Heat oil in a frying pan over medium-high heat. When oil is hot, add fish pieces and cook for 4-5 minutes without disturbing. Using a spatula, lift the corner of one piece of fish – it should be dark brown and crispy. Flip and fry on the other side for another 4-5 minutes.
- Remove from oil and drain on a paper towel.
- For the slaw: In a small bowl, whisk together yogurt, vinegar, lime juice and honey. When combined, add cabbage, carrot, cilantro and mix well. You can serve immediately, but if you leave it in the fridge for a few hours the flavours marry and get more delicious.
- Serve on corn tortillas with guacamole and a wedge of lime.