Hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to the wonderful, weird world of Asian fusion cuisine with a shot at a miso glazed fish taco. For those following along, we have now done a few very fun and creative dishes in this series, including a Chinese lap cheong sausage carbonara, and of course our fried rice burrito earlier last month.
More specifically, today we’ll be making use of my absolute favorite cut of fish for pan searing, which is some skin-on salmon fillets. This is gonna pair nicely with the shallow fry method that we’ll be using, which works particularly well in our round bottomed wok that i’ll be using, which we’ll dive into as well. The thin skin of the salmon here is gonna crisp up nicely in our wok fry, for a super crispy, but also still super tender piece of salmon. We’ll be pairing that with a rich miso based glaze, some fresh avocado, lime juice, and finally, a quick slaw done with some Taiwanese cabbage, shallots, and my personal favorite, some Chinese red vinegar. Hope you try it.
Serves 2-3
INGREDIENTS
1 lb salmon (skin on)
corn tortillas
1 avocado
1/2 lime
peanut oil
parchment paper
INGREDIENTS (glaze)
4 cloves garlic
1 inch (about 1 tbsp) ginger
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
1 tbsp miso paste
2 tbsp sesame oil
2 tbsp brown sugar
1 tbsp mirin
INGREDIENTS (slaw)
1/2 head Taiwanese cabbage
3 medium shallots
2 tbsp red vinegar (or apple cider vinegar)
2 tbsp rice vinegar
2oz (1 bunch) cilantro
1 tbsp white sugar
pinch kosher salt
PREP
PREHEAT the oven to 400F
CRUSH and mince the garlic, set aside
FINE MINCE the ginger, set aside
COMBINE all marinade ingredients, set aside
SLICE the lime into wedges, set aside
SLICE the avocado thinly, set aside
BRUSH the meat side of the salmon with the glaze, set aside
THINLY slice the cabbage, set aside
THINLY slice the shallots, set aside
SEPARATE the cilantro from stems, set aside
COMBINE all slaw ingredients, then set aside for 30 minutes
ON THE STOVE
HEAT a wok as hot ass possible, then add 4 tbsp peanut oil, and long yao
SEAR the salmon skin side down for 2 minutes, then flip and sear for an additional 45 seconds
REMOVE and place on a parchment paper lined sheet pan, then brush the meat side with glaze and bake at 400F for 10 minutes on the middle rack
HEAT the tortillas over medium low heat over direct flame, and set aside in a bowl lined with a clean dish towel
LARGE dice the salmon, then add to the tortilla with avocado, slaw, and fresh lime juice