I did a short stint in the kitchen at a Mexican restaurant back in Singapore when I was 16. I remembered a lot of chopping of cabbage and tomatoes. And I remember the countless times that I burnt myself deep frying those tacos shell! And of course, I remembered the sneaky sips of margaritas after work. That is as much as I know of Mexican food.
It has been awhile since I ate any good Mexican food or rather what I think good Mexican food should be. There is a huge debate about this but since I am no expert, I shall refrain myself from expressing my distaste for our local Mexican restaurants. I wanted to make something fresh and light. I had all these lovely ideas in my head but this time, it didn’t work out the way I visualised it. I am a little disappointed with the outcome. But I am sure that the rest of the party people will be producing fantastic taco dishes.
Before I go into the recipe, I will to wish both Christine and Emma a very HAPPY BIRTHDAY! They are our July babies! I hope both of them have a very yummy birthday and can’t wait to hear and read about their stories.
- 200g of flour
- Pinch of salt
- 225ml of water (it varies, just add a bit at the time if it is too dry)
- 150g of monk fish
- Juice of 1 lemon
- 1 chilie, 1/2 finely diced for fish marinate, 1/2 in salad
- 1/4tsp of sugar
- A few drops of sesame oil
- Fresh corn kernels
- 1/2 bunch of coriander – leave some leaves for salad
- Small handful of water cress leaves
- Salt and a touch of white pepper
- Marinate fish first. Chop fish into small cubes. Mix in the lemon, 1/2 finely sliced and de-seeded chillie and sugar. Refrigerate for 2 hours
- Prepare the tortilla. Mix the flour, very finely chopped coriander leaves, salt and water. Work the dough till it becomes quite soft. It took me about 2 -3 mins. Divide into about 16-18 one inch balls
- Flatten the balls and roll it out flat and quite thin. No oil is required. Place the thin dough onto a heated pan (lower heat) and allow it to sit about 40secs on each side. Place under towel while making the batch
- Once all the tortillas are made, it is time to prep the fish ceviche
The fish was definitely the highlight. Very fresh and surprisingly not too zingy from the lemon marinade. It will work as a lovely starter in summer. It was ok with the tortilla but not what I had in my mind when I thought about it. The tortilla was a little too dry but since I have a large 2kg bag of corn masa flour, I guess there will heaps of tortilla practice in the future!
Please click on the thumbnails of the fellow food bloggers and see what they brought to the party. Enjoy!