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Empty CartSea Bass Tacos
- Duration: 45 min
- Amount: 2 People
Ingredients
- 2 sea bass fillets
- 3 tsp old bay
- 150g tempura powder
- 200ml sparkling water, very cold
- salt
- oil for frying
- Coleslaw
- ½ red cabbage, finely sliced
- 200g natural yogurt
- 1 lemon zest
- mint
- peanuts
- salt
- To finish
- flour tortillas
- roe
- crispy fried onions
- microgreens
Method
Begin by preparing the coleslaw. Finely shred the red cabbage and combine it with the natural yoghurt, lemon zest, mint and a pinch of salt. Add the peanuts and mix well. Keep refrigerated until ready to serve.
Next, cut the sea bass fillets into evenly sized pieces or strips. Season with Old Bay seasoning and a pinch of salt, ensuring the seasoning is evenly distributed.
To prepare the tempura batter, combine the tempura flour with the very cold sparkling water. Mix only until a slightly thick, smooth batter forms, taking care not to overmix.
Heat the oil and coat the sea bass pieces evenly in the tempura batter. Fry until golden and crisp, then remove from the oil and drain on kitchen paper to absorb any excess oil.
To assemble the tacos, gently warm the wheat tortillas and add a layer of coleslaw to each one. Top with the crispy sea bass and finish with the fish roe, crispy fried onions and sprouts. Serve immediately.