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.

The recipe will be out on November 5th, 2021, so bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

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