Embrace seasonal produce with fish tacos and sweetcorn salsa
Sure you can munch on imported fruit at any time of year and crack into tins of vegetables month in and month out, but the simple pleasure of eating in tune with the seasons is unsurpassed. Any local who has ever strolled through the aisles of Rocklea’s Brisbane Produce Market and eyed off the bounty of fresh fruit and vegetables available will appreciate the value of fresh, local and seasonal. As we step boldly into winter with scarfs knotted and soup ladles at the ready, the Queensland vegetable industry has united with the Brisbane Produce Market, Bowen Gumlu Growers Association Inc. and Bundaberg Fruit & Vegetable Growers to launch the Colour Your Winter initiative. As in-season local produce like sweetcorn, tomatoes, broccoli and capsicum takes the spotlight, some of the state’s best chefs have been inspired to share their favourite dishes. In the recipe below, Restaurant Two executive chef David Pugh divulges his secrets to whipping up fresh fish tacos with sweetcorn salsa.
INGREDIENTS
Corn tortillas
150 g masa harina (finely ground cornmeal)
pinch of salt
100 ml cold water
1 tablespoon olive oil
Fish
600 g Moreton Bay fresh flathead fillets
1 teaspoon of ground cumin
black pepper
salt
flour
Sweetcorn salsa
2 tomatoes
300 g cooked sweetcorn kernels
2 tablespoons lemon juice
2 teaspoons lemon rind, finely grated
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 red onion, chopped
2 tablespoons coriander leaves
To serve
lime, cut into wedges
chillies
avocado
extra coriander leaves
TO MAKE
Mix the masa harina and salt in a bowl. Add the water and olive oil, and mix until smooth. Divide the dough into small balls and leave in the fridge for 10 minutes. Flatten the dough with your hands. Each tortilla should be 3 mm thick.
Lightly oil a frypan and place on a high heat. Cook each tortilla for one minute on each side or until lightly browned.
In a small bowl, combine the flour, cumin, salt and pepper. Coat the fish in the mixture.
Heat the oil and cook the fish for one minute on each side, then set aside.
To prepare the salsa, de-seed the tomatoes and squeeze out the juice. Chop the remaining flesh. Add the cooked sweetcorn and mix in all other salsa ingredients. Spoon into a serving bowl.
Warm the tortillas in the oven, and place the cooked fish and salsa on a wooden board or large platter. Add lime wedges, chillies, avocado and extra coriander.
Recipe courtesy of David Pugh, executive chef at Restaurant Two in Brisbane City, and image via Moreton Bay Seafood Industry Association.
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