Let’s give your next party guests something to taco ‘bout, Chef! Perfect for a picnic or summer seafood braai, these tacos come with a twist. Toasted rotis are smeared with a freshly made green aioli, featuring coriander, chilli & creamy mayo. This is topped with caramelised pineapple, paprika-crumbed hake pieces, and pickled onions.
Fried Fish & Pineapple Tacos
Fried Fish & Pineapple Tacos
with pickled onion & coriander-garlic mayo
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Mayo
- Paprika Crumb
- Pickled Onions
- Pineapple Fingers
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk
- Blender
- Paper Towel
PAPRIKA-CRUMB Fish
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 20ml of milk and 10ml of water. In a separate bowl, season the paprika crumb. Coat the Fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the Mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH Fish
Smear the Rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.
PAPRIKA-CRUMB Fish
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 40ml of milk and 20ml of water. In a separate bowl, season the paprika crumb. Coat the Fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the Mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH Fish
Smear the Rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.
PAPRIKA-CRUMB Fish
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 60ml of milk and 30ml of water. In a separate bowl, season the paprika crumb. Coat the Fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the Mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 3-4 minutes.
DELISH Fish
Smear the Rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.
PAPRIKA-CRUMB Fish
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 80ml of milk and 40ml of water. In a separate bowl, season the paprika crumb. Coat the Fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the Mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 3-4 minutes.
DELISH Fish
Smear the Rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.
Frequently Asked Questions
What is the preparation time for Fried Fish & Pineapple Tacos?
The preparation time for Fried Fish & Pineapple Tacos with pickled onion & coriander-garlic mayo is between 25 and 40 minutes.
What is the total time required to make Fried Fish & Pineapple Tacos with pickled onion & coriander-garlic mayo?
The total time required to make Fried Fish & Pineapple Tacos with pickled onion & coriander-garlic mayo is between 30 and 45 minutes.
How many servings does Fried Fish & Pineapple Tacos provide?
4 servings
What are the main ingredients in Fried Fish & Pineapple Tacos?
Cake Flour, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Mayo, Paprika Crumb, Pickled Onions, Pineapple Fingers, Rotis
What is the nutritional information of Fried Fish & Pineapple Tacos?
Calories: 725, Carbs: 92 grams, Fat: grams, Protein: 33.9 grams, Sugar: 25.4 grams, Salt: 1185 grams
How do I prepare Fried Fish & Pineapple Tacos?
DELISH FISH: Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli. TOASTED ROTI: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. GREEN AIOLI: In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. PAPRIKA-CRUMB FISH: Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 40ml of milk and 20ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season. CHARRED PINEAPPLE: Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes.
What should be prepared from my kitchen to make Fried Fish & Pineapple Tacos?
Cake Flour, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Mayo, Paprika Crumb, Pickled Onions, Pineapple Fingers, Rotis
How many calories does Fried Fish & Pineapple Tacos have?
725 calories
How much fat content does Fried Fish & Pineapple Tacos have?
grams
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