Fried fish with ginger chili in salad tacos

INGREDIENTS
4th person

Fried/grilled fish
800 g fish, such as sea bass, redfish, monkfish, hake or gilthead sea bream
a little oil for frying
salt

Spicy salad
4 tomatoes in boats without seeds
1 cucumber
1 dl red onion, thinly sliced
juice from 2 limes
fresh green chili, thinly sliced
salt and pepper
1 bunch spring onions, thinly sliced
fresh coriander to garnish
outermost heart lettuce leaves or other green salad

1 glass of Kandy Spices Ginger chili

HOW TO DO IT

Trim the fish, score the fish and season the fish with salt. Fry the fish in a hot pan with a little oil. If you are grilling, brush the fish with oil before placing it on the grill. Remove it from the pan when it is just warm/slightly hot inside when tested with a skewer.

Prepare the salad just before serving. Toss the tomato, cucumber, onion, lime juice together and let marinate for 5-10 minutes. Season with a little salt and possibly more lime juice. Finally, stir in the spring onions.

Serve the fish in fresh lettuce leaves, topped with spicy salad, Ginger Chili and possibly fresh coriander. Eat with your fingers like a kind of “taco”.