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Greenhouse restaurant fish taco recipe

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

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

Published Feb 21, 2019


Fish Taco (Ssam – means in between in Korean)

This recipe serves 4

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- 1 big Kohlrabi. Sliced in rounds

- ½ Cucumber, sliced in rounds

- 250g Yellowtail

- 15g Spring onion, diced

- 10g Radish, sliced

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- 4g Sesame seeds

- Korean chili flakes, pinch

- 100g Pickled red cabbage – see below

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- 150g Mojo dressing –see below

Mojo Dressing 


- 7.5g Dill

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- 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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