Step 1
Cook the edamame in boiling, salted water for about 2 minutes, or until they are bright green and just tender. Drain and run under cold water to stop the cooking and preserve their colour. In a food processor, combine the blanched edamame, avocado, lime zest and juice, and 1 tablespoon of the pickled ginger. Pulse until the mixture is smooth and creamy. Taste and season generously with salt and pepper. Set aside until ready to assemble the tacos.
Step 2
Combine the miso, soy sauce, vinegar and 1 tablespoon of water in a shallow bowl. Whisk to combine and season with salt and pepper, and set aside.
Step 3
Pour about 3cm of vegetable oil into a large pan. Heat over high heat until the oil reaches 180C and you see shimmering, ripple-like waves across the surface.
Step 4
Season the cornflour generously with salt and pepper in a wide, shallow bowl. Dredge the fish fillets in the cornflour, shaking off any excess.
Step 5
Working in two batches, carefully add the fish and fry for about 2 minutes each side, or until the fillets are golden brown and crisp. Remove and drain on a wire rack or paper towels.
Step 6
To serve, spread guacamole over the nori, top with lettuce, fish, miso dressing, and mayonnaise. Serve with furikake and the remaining pickled ginger.
