Photography DANIEL NEO
By Tan Hsueh Yun, food editor at The Straits Times
1 large seedless lime
200ml sour cream, plus more to spread on the tortillas
350g skinned fresh pineapple, diced into 0.5cm cubes
2 large red chillies, diced
4-5 sprigs fresh coriander, roots removed; stems and leaves finely chopped
Honey or agave nectar, to taste (optional)
100g panko (Japanese bread crumbs)
500g black cod or firm white fish
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
1/2 tsp smoked paprika
100g plain flour
8 flour tortillas
150g green cabbage, finely sliced
150g purple cabbage, finely sliced
1. Zest the lime into a small bowl. Cut the lime in half. Squeeze the juice out of one half into the bowl, add the sour cream and stir to combine. Refrigerate until ready to serve. Set aside the other lime half.
2. To make the pineapple salsa, mix together the pineapples, chillies, coriander and juice of the remaining lime half. Toss, then add the honey (optional). Set aside.
3. Preheat oven to 180 deg C.
4. Toast the panko in a large frying pan over medium-low heat until golden brown. Use a spoon to move them around, so that they do not burn. Transfer to a plate and set aside to cool.
5. Wash the fish under running water and pat dry with paper towels. Check for pin bones and remove them. Cut the fish into eight equal strips.
6. Rub the salt, pepper and smoked paprika onto the fish.
7. Place the flour into a shallow bowl. Beat the egg in another shallow bowl. Line a baking tray with foil, shiny side up, and place a metal rack, such as those for cooling cakes, on the tray.
8. Coat each piece of fish with a thin layer of flour, dip it into the egg and then cover it with the toasted panko. Place on the metal rack.
9. Bake for 10-18 mins. The time it takes will depend on how thick the fish is. Wrap the tortillas in foil and place them on an oven shelf below the fish while it cooks.
10. To check that the fish is cooked through, make a cut in a piece – the inside should be opaque.
11. To assemble the tacos, spread a dollop of sour cream on a tortilla, top with the cabbage and a piece of fish. Spoon the pineapple salsa over the fish, fold the tortilla over and serve.
This story was originally published in Sunday Life!, May 24 2015.