Barramundi Tacos with Asian Slaw & Sesame Yogurt
A recipe from Chef Christopher Koetke.
Yield: 8 tacos
These tacos take advantage of a sustainably produced fish that’s growing in popularity. Meanwhile, a traditional fish taco gets a cooling Asian twist within a hot tortilla.
1 lb. barramundi fillets
¼ t. salt
¼ t. Chinese 5-spice seasoning
2 finely minced green onions
2 t. finely minced ginger
2 t. roasted sesame oil
3 T. plain yogurt
3 T. tahini
2 t. soy sauce
Flour for dredging
2 T. vegetable oil
Asian Slaw (recipe follows) or other Asian pickles
8 6” corn or flour tortillas
Cilantro leaves as needed
Pickled ginger for garnish
- Place the barramundi fillets on a plate with a deep well or in a wide, shallow bowl. Sprinkle the salt, 5-spice, green onion and ginger over the fillets. Drizzle the sesame oil over the fillets and rub in the seasonings. Cover the fillets and let them marinate in the refrigerator for up to three hours.
- To make the sesame-soy yogurt sauce, in a small bowl, mix together the yogurt, tahini and soy sauce. Cover and let sit in the refrigerator until needed.
- Dredge the barramundi fillets in flour.
- In a sauté pan, heat the vegetable oil until hot. (Add an additional tablespoon of oil if needed.) Sauté the fillets, turning over once, until both sides are crisp and the fish is cooked through. Remove the fillets from the pan and place on paper towels. Once cool enough to handle, break the fillets into small pieces.
- If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. (You may also use an outdoor grill.) If using an electric stove, heat the tortillas in a dry (not nonstick) frying pan or griddle, flipping once.
- In the center of each tortilla, place a dollop of yogurt sauce and spread it out evenly toward the tortilla’s edge. Divide the barramundi evenly among the four tortillas, placing the fish in a line down the center of each. For each taco, top the barramundi with Asian Slaw and crown with fresh cilantro. Fold the tortillas and plate tacos with slices of pickled ginger on the side.
¾ c. water
½ c. sugar
½ c. white vinegar
½ t. salt
¼ t. red chili flakes
1 c. julienned daikon radish
1 c. julienned carrot
Hint: Julienne is a culinary knife cut in which the food item is cut into long thin strips.
In a pot, bring the water, sugar, vinegar, salt and chili flakes to a boil. Remove from heat. Add the daikon and carrot. Cover and let marinate in the refrigerator for at least two hours and up to 48 hours. When ready to serve, drain the water from the vegetables. Enjoy!
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, Vice President, Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts.