Ladka Kurzrock
Baja Style Fish Taco
Chef Lex Wong
Yang’s Ramen and Tacos
79 Edinburgh Road, 2068 Castlecrag,
NSW, Sydney, Australia
Originating from the Western Coast of Mexico, this dish roots come from Japanese immigrant fishermen that moved there in the 1950’s and 60s. This dish was first a tempura’d local angel shark, but they took their Japanese sensibilities and discovered the best way to fry the most sustainable of fish to provide maximum value and flavour. Chef Lex Wong realized the best fried fish was beer battered ling, paired with a ‘classic’ Baja style sour cream sauce and served with fresh lettuce and lime to cut through the richness.
Try this recipe which makes about 12 tacos.
Ingredients:
600g Ling Fillets
Beer Batter:
1 cup lager (or any beer you have available)
1 cup self-rising flour
1 TBS madras curry powder
1 tsp sea salt
Oil for frying (Any vegetable oil will do)
Baja Cream Sauce:
500g Japanese mayonnaise (Kewpie)
200g sour cream
1 canned jalapeno, 2 tsp of the juice
1 clove garlic
1 tsp sea salt, 1tsp ground black pepper
Juice of one whole lime
Tortillas:
1.5 cups of masa harina (masa flour)
1 cup of warm water
Pinch of salt
¼ of a Savoy Cabbage, finely Shredded/sliced
Fresh Lime cut into wedges
Sliced coriander