RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• Salt
• 2 fillets skinless snapper
• 2 tbsp gochujang red pepper paste
• 3 Tbsp ZoOSh Free Range Egg Mayonnaise
• 1 green mango, shredded
• ½ bunch Thai basil leaves
• ¼ bunch mint leaves
• Handful bean sprouts
• 1 lime, juice
• 40g butter
• 1 packet store bought soft tortillas

METHOD:

• To a hot frying pan, add 1 tbsp oil, season both sides fish and place into the pan. Drizzle remaining olive oil over fish and cook for 3-4 minutes each side or until cooked through.  Meanwhile, add gochujang paste and ZoOSh mayonnaise to a bowl and stir to combine.
• Into a second bowl, add Thai basil, mint and bean sprouts. Squeeze over the lime juice, add a pinch of salt and toss with hands until coated.
• Once fish is cooked, leave in pan, add butter and allow to melt. Spoon melted butter over the fish and leave for 30 seconds. Remove fish from pan and break into bite sized pieces.  Place tortillas in pan, cook just until they have a little bit of colour on both sides.
• To serve
• Spread mayonnaise onto taco, add fish and slaw. Fold and enjoy!