August 26, 2015
Ask A Chef: Grilled Pickerel Bannaco
Bannock’s signature spicy fish tacos from Chef Miheer Shete.
Q: The grilled pickerel bannaco at Bannock was the best fish taco I’ve ever had! Can you get me the recipe?
A: The secret to these tacos is a mix of cultural influences: Canadian pickerel plus exotic Thai flavors on a First Nations flatbread — the restaurant’s namesake bannock.
Yield: Serves 2
- Soak cucumber and apple in yuzu or orange juice and olive oil, at least 1 hour.
- Season pickerel with salt and pepper. Sear in skillet with vegetable or canola oil over medium-high heat.
- Warm bannock or tortillas in microwave. Place on separate plates. To each tortilla, add pickerel and top with nam prik, pickle mayo and caviar. Place iceberg cup on plate and fill with yuzu-pickled cucumber and apple. Garnish with green onion, radish and jalapeño, if using.