Red Curry Tarakihi Tacos with Coconut Rice, Avocado, Mango, Tomatoes, & Mesclun Recipe
Ingredients
- 2 cups cooked Jasmine rice, cooled
- 165ml can of coconut milk
- Juice of 1 lime
- 2 fillets of tarakihi
- 2 Tbsp red curry paste
- 1 cm fresh ginger, finely chopped
- 1 garlic clove, crushed
- 3 tomatoes, sliced
- 1 mango, diced
- Avocados, sliced
- Spring onion, finely chopped
- Thai basil
- Vietnamese mint
- Store-bought or homemade tortilla wraps
Instructions
- Mix the rice, coconut milk, and lime juice together. Season with salt and set aside.
- Meanwhile, coat the fish in the red curry paste. Heat a frying pan to medium-high. Drizzle with oil. Add the ginger and garlic.
- Fry until fragrant, then add the fish and carefully cook it through.
- Fill the tortillas with rice, fish, tomatoes, mango, avocados, mesclun, spring onion, Thai basil, and Vietnamese mint.
I made this dish for a dinner party and it was a huge hit! Everyone loved it and I received several requests for the recipe.