Staff Supper: Barramundi Fish Tacos
A recent staff supper I made was all about comfort with a crunch—fish tacos, but done fish-and-chips style. I used Barramundi (Siakap) filets, a mild, buttery fish that holds up beautifully to frying. For the batter, I went with a classic soda-charged mix—light, bubbly, and crisp—giving that perfect golden shell reminiscent of your favorite fish & chip shop.
Instead of the usual lettuce, I laid the fish on a bed of black raisin cabbage slaw. The cabbage brought crunch, while the raisins added little bursts of sweetness that balanced the salt and fat from the fried fish.
To top it off, I made a sweet chili with peppers sauce, blending mild heat and spice with sweetness and a pop of red pepper for color. It soaked into the batter slightly, giving just the right amount of sticky heat in each bite. I also added a sprinkle of this dry chili powder mix that we got as a gift from a Vietnam guest shift that give the tacos an extra added umami spice kick.
It was super delicious, fresh, and full of texture and flavor—flaky soft fish, crispy exterior shell, sweet & spicy sauce, what's not to love!
