Red Emperor Tacos

After a successful day on the water, you’re coming back in with an esky full of fish. The next question, what are you going to do with it!

There’s nothing better than fresh fish you’ve caught yourself, and the old adage of if it ain’t broke don’t fix it really does apply. Many will tell you that fresh seafood doesn’t need much done to it, why ruin that awesome flavour? That’s why so many default to the simple, tried and tested panko breadcrumbs. You retain all that beautiful flavour, while adding a bit of familiar texture at the same time. But after a recent trip of Tin Can Bay, Scott came across a recipe that utilises our favourite panko, but adds a delicious twist.

Think fish tacos with a Japanese element. After hooking into a beautiful Red Emperor, the fish is immediately bled and put on ice. When back at the ramp it’s filleted and cut into small slices, roughly 10cm in length and no wider than 3 or 4cm. These are then rolled in the breadcrumbs and straight onto the BBQ. When they’re cooked they go into a wrap with a load of good Asian flavours that combine to create a taste that is rather special. You will find the ingredients and method below.

Red Emperor Tacos

Serves 4+

  • Fish (white flesh works best but can be adapted to suit Tuna etc..)
  • Kewpie Mayo
  • Coleslaw
  • Wasabi paste
  • Pickled capsicum
  • Pickled ginger
  • Coriander
  • Burrito wraps
  • Skin and fillet fish
  • Cut fish on the grain, into slices roughly as long and thick as your index finger
  • Put into a ziplock bag, filled with panko bread crumbs and coat liberally
  • Straight onto a hot BBQ, roughly 2 minutes each side
  • Take fish off and set aside under alfoil.
  • Prepare the coleslaw. A pre-prepared bag will work, otherwise slice cabbage, peeled carrots, brown onion into long, slender pieced.
  • Mix a large serve of kewpie mayo through and set aside
  • Add one tube of wasabi paste to a bowl, followed by a bottle of kewpie mayo. Blend until the colour looks faded green
  • Briefly toast the wraps on the BBQ to warm.
  • Combine fish fillets, mayo, coleslaw, pickled ginger and capsicum on wrap and enjoy.
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