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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Style Seasoning
Thai Style Fish Taco
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
50ml Rapeseed oil.
35g Essential Cuisine Fragrant Thai Style Seasoning.
8g Essential Cuisine Fish Stock Mix.
500g Small dice of mackerel fillet(or a similar oily fish).
250ml Coconut cream.
Cornflour, made into a paste with a little cold water.
20x Gluten free tacos shells (2x per person).
25g Red chilli, deseeded and finely sliced to garnish.
Thinly sliced spring onions to garnish
25g Fresh coriander
Lime wedges.
Method...
1. Combine the oil in a bowl with the Street Food Chef Fragrant Thai Style Seasoning, Fish Stock Mix and diced mackerel, mix well and leave to marinate for 30 minutes.
2. Add the marinated mix into a hot pan, in batches and fry for 2 minutes to colour slightly.
3. Add to coconut cream to the mixture and heat through, being careful not to let the mix catch in the pan, stir in the cornflour mix and thicken to the desired consistency, to hold in the taco shell. Ensure all of the fish is cooked through.
4. Fill the taco shells with the thickened fish mix and garnish with the red chilli, spring onions and coriander.
5. Serve on platters with lime wedges.
Chef's Tip: We added fresh red onion and carrot to the taco for added crunch.
