Serves 4

Ingredients

4 small soft tacos

4 x 60 g barramundi fillets

2 iceberg lettuce, large leaves, sliced very thin

12 coriander leaves

3 Tbsp chipotle mayo

For the pineapple salsa

250 g pineapple, diced very small

20 g chilli, deseeded and diced

15 ml white wine vinegar

15 ml extra virgin olive oil

10 leaves of mint, chopped roughly

10 leaves of coriander, chopped roughly

For the tempura batter

50 g tapioca flour

250 g rice flour

6 Tbsp ice

1 lime, juiced

½ lemon, juice

soda water

30g corn flour, for dusting the fish

For the chipotle mayo

100 ml mayonnaise

20 g tinned chipotle in adobo sauce

½ lime, juiced

Method

Pre-heat the fryer to 170°C.

For the chipotle mayo

Pass the chipotle through a fine sieve so that you have a 130 g finished weight.

In a clean bowl place all of the ingredients into it and whisk well, keep in an air tight container and use when required.

For the pineapple salsa

Place all of the ingredients together in a clean bowl and mix well.

For the tempura fish

Place the tapioca flour and rice flour in a bowl, add the ice, lime juice, lemon juice and the soda water then mix with a fork to form a batter (a few little lumps are fine as they will crisp up in the deep fryer)

When the fryer is ready, flour the fish lightly in the rice flour and dust off any excess.

Place the fish in the batter and lightly coat.

Place into the deep fryer very slowly to avoid splashes, you may have to fry these in two batches.

Fry fish for about 4 to 5 minutes.

Remove fish from fryer and place paper towels to soak up the excess oil, then season.

To serve

While this is happening lightly grill the soft taco, place a small amount of ice berg lettuce in the shell, then the pineapple salsa and the fish on top. Drizzle the chipotle mayo on top and serve.