Theodore

This recipe comes from a recent staff road trip to the coast. Surfboards on the roof we did an overnight trip to Bruce Bay on the West Coast. We got some fun little waves and had a wonderful beach fire as the sun went down.

Once a month half the Kitea team take off for a little R&R, some downtime to reflect on operations, discuss how we can improve any and all aspects of the business and ultimately have a little fun.

We take turns on these road trip to create dishes we think might get a run in the cafe. This one did and you'll find it on this month's Puku menu. If you'd like to try it at home here's the simple recipe. It feeds four, ideally done over some coals from the fire but a good grill at home will produce the goods also.

Process

1. Mix the cabbage, extra virgin olive oil and 1 Tbs of the lemon or lime juice in a bowl until well combined.

2. Cook the corn in a pot over the fire in simmering water for 10 minutes or until just tender

3. Brush the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.

4. Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.

5. Combine the flour, ground coriander and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large frying pan over the fire. Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.

6. Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli, if desired. Serve with the lime cheeks and chilli sauce.

INGREDIENTS

• 1/4 red cabbage, finely shredded
• 1 tablespoon extra virgin olive oil
• 1 & 1/2 tablespoon lemon juice or lime juice
• 2 cobs corn, husks and silks removed
• 60ml (1/4 cup) olive oil or rice bran oil
• 1 avocado, mashed
• 1 French shallot, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• 2 tablespoons plain flour
• 1 teaspoon Masterfoods Ground Coriander
• 1/2 teaspoon cayenne pepper
• 400g white fish fillets, cut into strips
• 4 flour tortillas, warmed through
• 1 tablespoon light sour cream
• Fresh coriander leaves, to serve
• Thinly sliced fresh jalapeno chilli, to serve (optional) Lime cheeks, to serve
• Hot our Medium chilli sauce, to serve