Horopito ling taco with pico de gallo and Zany Zeus yoghurt
Chef: Sarah Searancke Catering
Serves: Makes 20 canapés
Cooking time: 50
Cooking method: Bake
400g ling fillets, cut into 40g pieces
Pinch of sea salt
1 teaspoon horopito rub
3 x 10.5cm tortilla wraps, using a 7cm round cutter, cut 20 rounds from the tortillas
Pico de gallo
1/3 cup vine ripened tomatoes, finely diced, seeds removed
½ cup red onion, finely diced
4 tablespoons caster sugar
1 cup white wine vinegar
2 tablespoons fresh coriander, finely chopped
20 baby spinach leaves
Zany Zeus lime yoghurt
½ cup Zany Zeus yoghurt
Zest of one lime
Pre-heat oven to 180ºC.
To prepare the ling, place it into a small bowl, adding sea salt and the horopito rub. Mix until well combined then place onto a greased baking tray.
For the pico de gallo, combine caster sugar and vinegar in a medium bowl and mix until sugar is dissolved. Place red onion into the vinegar mix and leave for at least 30 minutes. Drain the onion from the vinegar mix and discard vinegar mix. Add tomatoes and coriander to the onions and mix until well combined.
For the lime yoghurt, combine yoghurt and zest and mix until well combined.
To serve, cook the fish in a preheated oven for 4-6 minutes. Lay out the tortilla rounds. Spread a level teaspoon of lime yoghurt on each round. Place a baby spinach leaf on top of each round, followed by a piece of cooked ling. To finish, garnish with pico de gallo.