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.

It will be out on Friday November 5, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!