Kingfish Ceviche Taco

• 200 ml (7 fl oz) rice bran oil
• 6 gyoza wrappers

Heat the oil to about 180°C (350°F).

Shallow-fry the gyoza wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove the wrappers from the oil and, while the wrappers are still warm, carefully fold them into a cup shape over a wooden spoon and allow to cool. You must work with the wrappers while they are warm, as when they cool they become hard.

To make the