Ingredients

12  Wonton wrappers, deep-fried and shaped to form a shell
200 ml aioli
50 g wild rocket
salsa
1 kg pickled fish , best made at least 24 hours in advance

For the salsa:
150 g chopped tomatoes
1 x red onion chopped finely
25 g coriander chopped
salt and pepper
15 ml olive oil

Combine all the salsa ingredients in a bowl and season to taste.

Pickled fish 

1 kg Fish With A Story Cape Bream, portioned
150 g sugar
500 ml white vinegar
5 ml whole cumin
5 ml coriander seeds, toasted & crushed
10 ml fish spice
3 bay leaves
5ml turmeric
5 ml mild curry powder
3 x crushed garlic cloves
5 ml grated ginger
3 x chopped onions
10 ml corn flour
2 tbsp sunflower oil for frying
flour, for dusting
salt & black pepper

Method

1. In a pan over a medium heat, add 1 tbsp oil and gently sauté the onion until translucent.
   
   
2. Add the ginger, garlic and spices and fry gently for a few minutes, until fragrant.
   
   
3. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes.
   
   
4. Thicken with corn flour to a nice coating consistency.
   
   
5. Season to taste.
   
   
6. Dust the fish with the seasoned flour and pat off any excess.
   
   
7. Heat 1 tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden.
   
   
8. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve. 

To assemble:

1. Flake the pickled fish and combine with the onions and a little sauce.  Season to taste.
   
   
2. Fill the taco shells with a little wild rocket, pickled fish and top with salsa and aioli. 
   
   
3. Garnish with fresh coriander leaves.