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.
Fish Tacos, Asian style printed from https://casaveneracion.com/fish-tacos-asian-style/ for personal use only. Not for republication nor distribution.