1 tbsp flour
2 tbsp polenta
1 tbsp ground turmeric
1 tsp ground cumin
salt and freshly ground black pepper
600g firm white-fleshed fish, skinned and deboned
2 tbsp rice bran oil
¼ red cabbage, sliced
2 spring onions, sliced
small handful coriander leaves
¼ cup pickled red onions, to serve
jalapeño peppers, to serve (optional)
In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.
Heat a frying pan over a medium heat and add oil. Gently add fish pieces and cook, flipping them once, until golden and cooked through.
Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.
Heat tortillas in the microwave or a dry pan, according to packet instructions.
Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.
Wine Match: Waipara Hills Equinox Sauvignon Blanc 2016
Fish and Sauvignon Blanc – delicious!