Son of restauranteur Rick Stein, Jack Stein is putting his own stamp on the delicious meals that can be served at the seafood restaurant. In a recent survey of over 8,000 customers at Rick Stein Restaurants, 66 percent expressed interest in trying relatively unsung seafood species. Guests at the restaurants showed an interest in eating seafood such as pouting, horse mackerel, cuttlefish, megrim sole and coley.
And in response, Jack Stein has created a delicious recipe – pouting tacos with pico de gallo salsa. Here, Jack Stein shares his simple recipe to recreate pouting tacos with pico de gallo salsa in five steps. Fish tacos and Mexican salsa Makes: 12 tacos 12 corn tortillas (10cm) 400g pouting fillets (alternatives include coley, whiting, hake or cod) 100g plain flour, seasoned with pinch of salt and black pepper One litre vegetable oil For the batter 200g plain flour One quarter tsp salt Half tsp baking powder 275ml cold beer For the pico de gallo salsa Two large ripe tomatoes, deseeded and finely diced Half an onion or a few shallots, finely chopped A handful of coriander, chopped One green serrano or jalapeño chilli, finely chopped A quarter teaspoon salt Juice of half or one lime A quarter small white cabbage, finely shredded One avocado, stoned, peeled and diced Hot chilli sauce, such as Cholula Method 1.
Warm the tortillas Warm the tortillas in a dry frying pan, in a microwave or in the oven. Get your toppings – shredded cabbage, diced avocado and hot chilli sa.