"Kimchi brings acidity, heat, and deep-fermented umami ... In a fish taco, it cuts through the richness of the fish and adds brightness. It wakes the whole taco up."
"Every great bite needs contrast. Soft and crisp. Rich and bright. Hot and cool."
"Classic cabbage kimchi provides a shortcut to awesome tacos that have these qualities, as these Korean pickles are cold and refreshing with a crunchy yet tender texture, plus a bright, tangy, and spicy flavor."
"If you go too bold, like salmon or mackerel, the flavors will start to compete instead of support each other."
The perfect fish taco balances flavors without overwhelming the seafood. Chef Maricel Gentile recommends using kimchi for its acidity, heat, and umami, which enhances the fish's richness. Kimchi provides contrast with its crunchy texture and bright flavor, making it an excellent topping for mild, flaky fish like cod or tilapia. Gentile advises against using bold fish varieties, as they may compete with the kimchi instead of complementing it, ensuring a harmonious dish.
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