Fish Tacos (Aldi)

June 19, 2021 / Lyn Jones / 0 Comments

Serves: 4

Ingredients

  • 4 skinless hoki fillets
  • ¼ cup plain flour
  • ½ cup vegetable oil, for shallow frying
  • salt & pepper, to season
  • 1 hard and soft taco kit
  • 50g dry slaw mix
  • 50g salad mix
  • 1 avocado, diced
  • 30g canned corn, rinsed and drained
  • 10 red grape tomatoes, quartered
  • 1 mango, diced
  • ½ red chilli, sliced thinly to garnish (optional)
  • salt & pepper, to taste
  • Lime wedges, as garnish

For dressing:

  • 1 cup sour cream
  • 3 Tab mayonnaise
  • 2 Tab lime juice
  • ¼ tsp cumin
  • ¼ tsp chilli flakes (optional)
  • ¼ tsp ground paprika
  • 1 Tab minced garlic
  • Defrost fish fillets in fridge overnight. Make the dressing first by combining sour cream, mayonnaise, lime juice, cumin in blender (If using chilli flakes, add now). Blend until smooth.
    Place the dressing in a sealed container and refrigerate until ready to use.
  • Preheat oven to 150°C (or 130°C fan forced). Place hard taco shells on a baking tray and bake for 10 minutes until golden and crunchy. Wrap the soft tortillas in foil and, during the last 5 minutes of baking, place them in the oven with the hard shells (just to warm through). Turn oven off and leave door ajar. Leave tacos in oven until fish is ready.
  • Pat fish dry. Lightly coat fish in flour and sprinkle with salt and pepper.Heat oil in a heavy based fry pan on medium-high heat.Cook fish in oil for 2 minutes or until golden. Flip and cook for a further 2 minutes. Once fish is cooked, remove from pan and set aside to drain on paper towels.
  • Assemble tacos. Layer each taco with the slaw, salad leaves, corn, tomatoes, mango and avocado. Gently tear the fish into large chunks and lay on top of the taco fillings. Add dressing, season with salt and pepper and a squeeze of lime juice. Garnish with fresh chilli slices if desired.

Vegan Dumplings with a Spicy Coconut Broth

January 14, 2021 / Lyn Jones / 0 Comments

makes 10?

Ingredients

Dumpling mixture

  • 1 large shredded carrot
  • 8 minced mushrooms (oyster, button or shiitake mushrooms)
  • 1⁄4 cup minced green cabbage
  • 1 tsp sesame oil
  • 1⁄2 tablespoon soy sauce
  • 1⁄2 tablespoon olive oil
  • 1⁄2 tablespoon minced garlic
  • 1 tsp minced ginger
  • 1⁄4 tsp white pepper (add more to your liking)
  • chili flakes
  • sesame seeds
  • wonton wrappers (make sure they are vegan!)
  • salt & pepper to taste

Broth

  • 3-4 tablespoons Coconut milk
  • 1/4 cup sriracha (less if you want less spicy!)
  • 3/4-1 cup of vegetable broth
  • 1 tsp red chili flakes
  • 1 tsp sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce

1. Start to make your dumpling mixture by shredded your carrots, garlic + ginger. Mince your mushrooms + mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds + salt & pepper to taste.

2. Make your dumplings by forming them in your favourite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).

3. Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil + soy sauce in a saucepan until all the flavours are absorbed and it becomes a creamy broth.

4. Plate your dumplings + spoon over the broth, top with sesame seeds + green onions, serve + enjoy!

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