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Vegetable Stock
Recipes
Pico De Gallo
Ingredients
- 5 roma tomatoes, deseeded and finely diced
- 3 lebanese cucumbers, deseeded, very finely diced
- 1/4 red onion, very finely diced
- Juice of half a lime
- splash of good olive oil
- 1/2 tsp Urban Forager Vegetable Stock Concentrate
- 1/2 bunch coriander, finely chopped
Method
- In a glass or ceramic dish, mix the marinade ingredients together
- Add fish and mix through until coated
- Marinate for a minimum of 2 hours or overnight in the refrigerator
- Prepare taco dressing, cabbage and pico de gallo in the mean time
- Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
- Coat pieces with panko
Shallow fry on medium-high heat until just cooked through