Fish tacos with Kewpie mayonnaise

Kewpie mayonnaise

• 250 g grapeseed oil
• 2 egg yolks
• 2 tsp apple cider vinegar
• 2 tsp rice wine vinegar
• ½ tsp salt
• ¼ tsp wasabi paste

Fish tacos

• 2 garlic cloves
• 3 cm piece fresh ginger, peeled and cut into halves
• 5 sprigs fresh dill, leaves only
• 1 tsp fish sauce
• 1 tsp ground turmeric
• 1 pinch dried chilli flakes
• 500 - 600 g firm white fish fillets, cut into pieces 7-8 cm (see Tips)
• 60 g rice wine vinegar
• 40 g white sugar
• 500 g water, plus extra 1 tablespoon
• 2 carrots, peeled and cut into julienne
• 2 - 4 spring onions/shallots, trimmed and cut into thin slices
• 4 radishes, cut into julienne
• 8 tortillas (small)
• fresh coriander, leaves only