Recommended

Fukamushi Sencha (green tea) Fish Tacos
with Creamy Matcha Sauce

Serves: 4 people  

INGREDIENTS

For Baked Fish:
• Cod (or 4 cod fillets, about 6 oz each ), rinsed and pad dry 1.5 pounds
• All-purpose flour 1/3 cup
• Fukamushi sencha tea leaves 2 tsp
• Sea salt 3/4 - 1 tsp
• Black pepper 1/2 tsp
• Olive oil 3-4 tbsp
For the Filling:
• Cane sugar (or granulated sugar) 100 g (1/2 cup)
• Heavy cream 225 ml
• Gelatin powder 2 1/2 tsp
• Water 3 tbsp
For Pickled Onion:
• Onion, sliced 1/2
• A pinch of sea salt
• Ume plum vinegar 1 tbsp
• Rice vinegar (or apple cider vinegar) 1 tbsp
For the Sauce:
• Organic whole fat yogurt 1/2 cup
• Mayonnaise 1 tbsp
• Matcha powder 1 tsp
• Lime juice (option)
• Sea salt, as needed to taste
To Serve::
• Soft corn tacos (corn tortilla, or other wraps of your choice) 4
• Arugula, or shredded lettuce 2 cups
• Herbs: parsley, cilantro, mint
• Lime
• Red chili pepper (option)
• Sea salt, as needed to taste

 

 

PREPARATION

To make pickled onion, mix sea salt, ume plum vinegar,
and apple cider vinegar together in a bowl. 

Add the sliced onions into a jar and pour over the vinegar juice.

  Refrigerate for at least 3 hours, ideally overnight.

 

INSTRUCTIONS

Preheat the oven to 375°F.   

 

 

 

In a shallow bowl, mix the all-purpose flour, fukamushi sencha tea leaves,
sea salt, and black pepper.


 


 

 

Sprinkle over the flour mixture and gently rub the fish on all sides.


 

 

Line a baking dish with parchment paper and place fish in the baking dish.
Drizzle olive oil all over the fish fillets. Baked for 12-15 minutes,
or until golden brown. Transfer the fish to a wire rack.

 



Make the sauce. In a bowl, mix yogurt, mayonnaise, and matcha powder.
Season with sea salt and/or lime juice. Set aside.

 

    

 

 

Prepare the tacos. Lay the tacos into a dry pan to heat through
until they get a few char lines on each side.

 

 

 

To serve, layer the taco with arugula (or other greens) then flake over the fish.
Top with the pickled onion, herbs, and red chili pepper.
Squeeze lime juice and drizzle on sauce.








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