Vietnamese-Style Crispy Hake Tacos

Top, tail and grate your carrot[s]

Cut your cucumber[s] in half lengthways, then slice finely at an angle

Slice your red chilli[es] finely

Strip your mint leaves from their stems and chop finely, discard the stems

Combine your rice vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with a drizzle of olive oil

Add the grated carrot, sliced cucumber, chopped mint and most of the sliced chilli (can't handle the heat? Go easy!) – this is your quick-pickled salad

Reserve the remaining sliced chilli for garnish

Combine your cornflour and 2 tbsp [3 tbsp] [4 tbsp] flour in a bowl with your ground turmeric, 60ml [90ml] [120ml] cold water and a pinch of salt

Whisk until a smooth, thick batter remains – this is your turmeric batter

Chop your hake fillet[s] into 6 strips per person

Add the hake strips to the turmeric batter and give everything a good mix up until well coated – these are your coated hake strips

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, reduce the heat to medium-high and add each coated hake strip to the pan and cook for 4-5 min on each side or until golden, crispy and cooked through – these are your crispy hake strips

Tip: Your fish is cooked once it turns opaque and flakes easily

Combine your mayo and tamarind paste in a small bowl – this is your tamarind mayo

Add your tortillas to a plate and pop them in the microwave for 1-2 min or until warmed through