Here's how to make chef Ferrel Hirsch's fish tacos.
Here's how to make chef Ferrel Hirsch's fish tacos.

Greenhouse restaurant fish taco recipe

By Farrel Hirsch Time of article published Feb 21, 2019

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Fish Taco (Ssam – means in between in Korean)

This recipe serves 4


- 1 big Kohlrabi. Sliced in rounds

- ½ Cucumber, sliced in rounds

- 250g Yellowtail

- 15g Spring onion, diced

- 10g Radish, sliced

- 4g Sesame seeds

- Korean chili flakes, pinch

- 100g Pickled red cabbage – see below

- 150g Mojo dressing –see below

Mojo Dressing 


- 7.5g Dill

- 12.5g Coriander

- 12,5g Parsley

- 12,5g Watercress

- 30g Spring onion

- 5g Fresh chilli

- 5g Fresh ginger

- 10g Fresh garlic

- 50ml Fresh lime juice

- 5 ml Fish sauce


- Blend all the ingredients together in a mixer

Pickled Red Cabbage 



- 100g Cabbage, sliced thinly

- 100g Red wine vinegar

- 100g Water

- 100g Sugar


- Soak cabbage for 9 hours

Method and how to assemble

- Dress the yellowtail in lime juice and sit for 20 minutes, sliced sashimi style.

- Use the kohlrabi and cucumber rounds to form the base of the taco, sliced very thin.

- Place all the ingredients in the middle of the taco, yellowtail, mojo dressing, pickled cabbage, sesame seeds, spring onion and finish off with a sprinkle of Korean chilli flakes. Fold and eat.

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