Korean Fish Tacos
I wanted to make Korean tacos, I had fish in the freezer I wanted to use, so making Korean fish tacos was obvious. Given that Korean-Mexican food is still developing, there are many very different recipes for Korean fish tacos out there. It's really a matter of just putting Korean flavors in a taco, and those flavors can come out of everywhere. I chose the marinade below because I had all the ingredients (except for the gochugaru, or Korean chili, but, as before, I just substituted with red pepper flakes and used these sparingly). It was quite good and I very much enjoyed it. I used catfish, because that's what I had in the freezer, but you can use any white fish - tilapia is a popular choice.
For toppings, kimchi is an obvious choice - but I skipped it because we don't like it. I used combo of the ones below, and I actually preferred the ones with sour cream and lime juice the most. My husband, however, thought sour cream does not go with wish. So go with your gut and what you like.
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Korean Fish Tacos
Ingredients
For the fish
- 1 lb white fish fillets
- 1/4 cup sesame oil
- 1 garlic clove, minced
- 1 1/2 tsp Kochujang
- 1 1/2 tsp lime juice
- 1 - 2 1/2 tsp gochugaru or red pepper flakes
- 3/4 tsp cumin
- 3/4 tsp coriander
- 1/2 tsp kosher salt
For the tacos
- 12 4.5" or 8 6" tortillas
- chopped kimchi
- mango pico de gallo
- mango salsa
- shredded cabbage
- sour cream
- lime juice
- chopped cilantro
Directions
Place fish and the marinade ingredients in a freezer bag and rub the marinade all over the fish. Marinate in the refrigerator for at least 2 hours.
Grill, broil or pan-fry the fish until done. Cut into large chunks.
Working in batches, warm the tortillas on a skillet. Stack two tortillas on top of each other on a plate and top with fish chunks. Top with toppings of your choice, repeat and serve.
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Adapted from a recipe at Restaurant Hospitality
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