Ask A Chef: Grilled Pickerel BannacoRecipe By: Miheer Shete
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.
- 1 tbsp each cucumber and green apple, peeled, finely diced
- 3 tbsp yuzu or orange juice
- 1 tbsp extra-virgin olive oil
- 1 3-oz. pickerel fillet, divided in 2 1⁄2-oz. pieces
- Salt and pepper, to season
- 2 tbsp vegetable or canola oil
- 2 rounds of bannock* or corn tortillas
- 2 tsps nam prik (sliced garlic and shallots, matchstick ginger, coriander and dry chili flakes pickled in fish sauce, white vinegar, water and sugar)
- 2 tbsp mayonnaise mixed with 2 tsp chopped dill pickles (to make pickle mayo)
- 1 tsp white fish caviar
- 2 iceberg lettuce cups
- Chopped green onion (for garnish)
- Shredded radish (for garnish)
- Chopped jalapeño pepper (for garnish, optional)
- 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.