Baja Fish Taco

Tortilla:--
240 g corn masa flour
¼ tsp fine salt
360 ml warm water
Salsa:--
2 tomatillos, finely diced
Juice of 1 lime
SIDS SALT & PEPPER to taste
2 tomatoes, finely diced
1 white onion, finely diced
1 fresh chilli, minced
Lime Mayonnaise:--
½ cup SIDS RASPBERRY HONEY MAYO
Juice of 1 lime
Salt, to taste
Tempura Asparagus:--
1 bunch fresh skinny asparagus
60 ml soda water
60 g tempura flour
Rice bran oil, for deep frying
Seared Fish:--
500 g gurnard, sliced in small strips
Rice bran oil, for frying
Salt, to season
Garnish:--
½ cup finely sliced wombok or bok choy
Coriander leaves

Tortilla:- place all ingredients in a bowl and mix well until fully combined. Turn dough out onto a clean surface and knead for 10 minutes.
Divide the dough into 8 even balls. Line a tortilla press with go-between on both plates. Place dough balls, one at a time, onto a tortilla press and flatten. Set flattened tortillas aside in between squares of go-between.
Place a fry pan over high heat. Once hot, add a tortilla and cook until the edges curl slightly then flip and cook on the other side until tortilla inflates. Remove from heat and store in between a damp paper towel until plating. Repeat process for remaining tortillas.
Salsa:- begin by placing tomatillos, lime juice and a pinch of salt in a bowl and stir to coat. Set aside for 20 minutes to cure. Once ready, add tomatoes, white onion and chilli to the bowl and stir to combine. Season to taste with SIDS SALT & PEPPER and set aside.
Lime Mayonnaise:- place SIDS RASPBERRY HONEY MAYO and lime juice in a small bowl and mix well to combine. Set aside.
Tempura Asparagus:- heat oil in a saucepan. Break the hard ends off then cut asparagus in half.
Place tempura flour and soda water into a bowl and mix until combined. Add asparagus and coat completely.
Once oil is hot, add battered asparagus and fry until crisp, about 50 seconds. Remove from heat and set aside on paper towel to drain.
Seared Fish:- season fish with salt. Heat a frypan and add 1 tablespoon of oil then add fish slices. Sear fish pieces on all sides then remove from heat and set aside.
To Serve:- line the middle of a Tortilla with some seared fish. Spoon some salsa along the fish then top with some of the finely sliced wombok. Top with some Lime Mayonnaise and finish with some Tempura Asparagus and some fresh coriander leaves.
Inspired by Javier Plascencia