Monday, November 28, 2011

Soft Fish Tacos



And Just. Like. That. we can eat out on the balcony again. We can squeeze a few limes onto some Kingfish, shred half a cabbage and toss it with herbs and a dollop of yogurt. We can slice a few crunchy radishes as thin as we can. Everything is piled into a collection of bright little bowls and spread over the table. We can drink beers and smother it all in hot sauce, and we will be happy, because summer is here, there's fresh fish in 'dem tacos, and we're allowed to lick our fingers.

Soft Fish Tacos
An original recipe
Serves around 2 hungry people

2 skinless fillets of Kingfish (or other white fish, such as snapper)
juice and zest of 1 lime
2 tablespoons olive oil
1/4 teaspoon of smoked paprika

1/4 cup Greek yogurt
juice of 1/2 a lemon
handful of parsley, finely chopped
handful of coriander, finely chopped
salt and pepper
1/4 head purple cabbage, shredded in the food processor (or cut as thinly as you can with a very sharp knife)
1/2 avocado, sliced
3 crisp radishes, thinly sliced
Manchego cheese, finely grated
coriander to garnish
flour or corn soft tortillas

Slice the Kingfish into strips and combine in a bowl with lime juice, olive oil and paprika. Cover and refrigerate for a couple of hours or until ready to use.

In a small food processor, whizz yogurt, lemon juice, parsley, coriander and salt and pepper until combined. Toss with shredded cabbage until combined to make a slaw. Set aside.

In a grill pan, grill the Kingfish for a couple of minutes or until cooked through. Meanwhile, warm up the tortillas in a moderate oven. Top each tortilla with a slice or two of fish, some slaw, avocado, radishes, coriander and a little sprinkle of cheese (some are against cheese on their fish but I don't mind a tiny bit) drizzle with hot sauce and eat!

Wednesday, November 9, 2011

The Flowers





This is what Sydney looks like in the Spring, snowed under by lavender-coloured Jacaranda flowers and sprayed with puffs of Jasmine.