Monday, January 30, 2012

Asian Fish Tostadas w/ Slaw

A couple summers back we had a pot luck at the neighborhood pier for an outdoor screening of Jaws. I decided to get bold with the two hours I had to prep, cook, pack and get there. I wanted to make fish tacos, but that was going to call for a lot of food for everyone to have one, and there were going to be plenty of other things there to eat.
So, I decided to make a smaller version - tostada style. Additionally, instead of doing the popular Mexican/Tex-Mex version, I went with an Asian flavor with a wasabi sour cream.

Main Ingredients:

3 lb. tilapia (or any other fish you want to use), cut into 1 x 2 inch strips/chunks
1 pack gyoza wrappings

Spice for the fish (in a bag to toss around):

1 cup flour
2 tsp Chinese 5 spice
2 tsp garlic powder
2 tsp roasted sesame seeds
2 tsp black sesame seeds
2 tsp ginger powder
3 tsp salt
2 tsp white pepper
2 tsp cayenne

Canola oil (for cooking)
Sesame oil (for cooking)

Toss fish chunks in flour-spice mixture and add a few at a time to already hot oil in skillet on medium to medium-high heat. Cook for about 2 minutes on each side, place on brown bag or paper towel to absorb grease.

Cut gyoza rounds in half and place individually to cover baking sheet. Toast in 450*F oven for about 30-45 second or until browning on edges. Keep an eye on these, tho. If the center starts to brown, they will burn real quick. once toasted, dump them out in basket or bowl so they no longer are on the hot baking sheet.

For the Asian cole slaw:

1 small head napa cabbage, shredded
1/2 small head of purple cabbage, shredded
1 red bell pepper, julienned
2 carrots, peeled & julienned
1 small red onion, finely diced
3 scallions (white and green parts), finely cut

In separate bowl whisk:

3 tbsp grated ginger
3 tsp garlic paste
4 tbsp rice wine vinegar (or white vinegar)
2 1/2 tbsp dark brown sugar
1-2 tsp of sambal or sriracha sauce
4-5 tsp sesame oil
1 tsp roasted sesames
1 tsp black sesame

Pour the dressing over the veggies and refrigerate for 30+ minutes.

1 small container of plain sour cream
2-5 tsp wasabi paste, as per your preference

Once everything's made, you can put it out and let everyone make their own. You're done.

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