Day, a finalist on TV’s MasterChef in 2016, describes the dish as “a delicious and healthy way to share fish for your mid-week summer dinner with family or friends”. It does require the use of a domestic smoking gun for the mayo, but you could skip this step if you don’t have one.

The Unley Gourmet Gala street party will be held along King William Road from 5pm-10pm on Tuesday, January 16, to coincide with Stage 2 of the Tour Down Under, and includes food and wine stalls, live performances, fashion parades and kids’ activities.

Smoky Fish Tacos with Caramelised Pineapple

Ingredients

4 pieces of flathead fish
½ red cabbage
½ Chinese cabbage
½ pineapple
3 limes
1 bunch coriander
Pink salt flakes to season
4 tablespoons wasabi paste
2 cups kewpie mayo
1 teaspoon paprika
 hickory chips for smoking gun
8-12 soft taco shells

Method

Smoked wasabi mayo

Thoroughly mix wasabi and kewpie together in a bowl with a whisk, then smoke using a domestic smoking gun and hickory chips. Assemble smoking gun accordingly to instructions. Pop smoking gun nozzle into bowl, covering tightly with plastic wrap, smoke for 2 minutes, turn smoking gun off and let smoke infuse for 5-10 minutes. Unwrap plastic wrap and using a funnel, pour smoked mayo into a squeeze bottle.

Tacos

Top and tail pineapple, cut skin away and slice into 5mm rounds. Heat grill to high and cook pineapple on each side for 7-12 minutes until golden and caramelised.

Using a mandolin or sharp knife, finely slice red and Chinese cabbage, mix together in a bowl and then set aside.

Cut fish into 5cm pieces and steam or grill for 3-4 minutes until flesh pulls apart when lightly touched. Season with salt and paprika. (You could smoke fish as well for an extra smoky flavour.)

Wash and pick coriander leaves for garnishing.

Lightly grill your taco shells then squeeze on your smoked wasabi mayo, layering the cabbage mix and placing seasoned fish on top. Use a spoon to garnish fish taco with caramelised pineapple and coriander.

Cut lime into wedges to garnish.