Fish Tacos, Asian style

Fish Tacos, Asian style

Course Sandwiches
Cuisine Asian Fusion
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


For the salad

  • 1 cup finely sliced white cabbage
  • 1 cup julienned carrot
  • 1 ripe mango cut into thin strips
  • 1/4 cup thinly sliced scallions
  • 3 tablespoons Japanese mayo
  • salt to taste
  • pepper to taste

For the fried fish fillets

  • 500 grams milkfish back fillets or use your preferred fish
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

For the batter

  • 1 cup corn starch
  • 1/2 teaspoon salt
  • 1 pinch pepper

To complete the dish


  • In a bowl, toss together all the ingredients for the salad. For tips on cutting the mango, see the kani salad recipe. Cover the bowl and keep the salad in the fridge while you prepare the fish.
  • Line your work surface with cling wrap. Arrange the fish fillets on top. Sprinkle with salt, pepper and cayenne. Cover with another sheet of cling wrap. Using a mallet, lightly pound the fillets to flatten.
  • In a bowl, mix the starch, salt and pepper with just enough water to make thin batter.
  • Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
  • Dip a fish fillet in batter, slide into the hot oil and fry over high heat until golden and crisp, about two two three minutes. Do this one to two pieces at a time to avoid overcrowding the pan.
  • Place a warmed tortilla on a plate, spread about two heaping tablespoons of salad on the center then top with a fried fish fillet. Drizzle Sriracha over the fish. Garnish with sliced scallions. Serve at once.


The old recipe for fish tacos, Asian style, published in November 4, 2011 has been retired.