Ingredients
- Turmeric and Ginger Dusted Alaska Cod Marinade:
- 1 pound 1 pound Wild Alaska Cod fillets
- 1/4 teaspoon 1/4 teaspoon turmeric powder
- 1/4 teaspoon 1/4 teaspoon ginger powder
- 3 cloves 3 cloves garlic, grated
- 2 teaspoons 2 teaspoons fish sauce
- 1 Tablespoon 1 Tablespoon olive oil
- Jicama Celery Slaw:
- 2 cups 2 cups jicama, julienned
- 1 cup 1 cup celery, julienned
- 1/2 cup 1/2 cup carrot, julienned
- 1 1 green onion (white and green parts), thinly sliced
- 1/2 bunch 1/2 bunch cilantro, chopped (around 2 Tablespoons)
- 1 1 lime, zest and juiced
- 1 Tablespoon 1 Tablespoon fish sauce
- 1/2 teaspoon 1/2 teaspoon sugar
- 1 teaspoon 1 teaspoon chili garlic sauce (Huy Fong)
- 2 Tablespoons 2 Tablespoons olive oil
- Salt, to taste
- Crunchy Peanut and Green Onion Topping:
- 1/2 cup 1/2 cup salted roasted peanuts
- 1 1 green onion, green part, thinly sliced
- Coating:
- 1/2 cup 1/2 cup flour
- 1/2 cup 1/2 cup cornstarch
- 1/4 cup 1/4 cup cornmeal
- 1/4 teaspoon 1/4 teaspoon turmeric powder
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- Canola oil
- 8 8 small corn tortillas
- Garnish: Sprigs of cilantro and lime wedges
Servings:
Units:
Instructions
- Slice Alaska Cod fillets into 1-inch strips; set aside. In a small bowl, mix turmeric, ginger, garlic, fish sauce and olive oil. Pour the
- marinade over the fish strips and let marinate for 20 minutes.
- While the fish is marinating, prepare the slaw: In a mixing bowl, toss jicama, celery, carrot, green onion and cilantro. In another bowl,
- stir together the lime zest, juice, fish sauce, sugar, chili garlic sauce and olive oil. Pour dressing over the vegetable mixture and stir
- to coat. Season with salt and additional chili sauce, to taste. Cover and refrigerate for 20 minutes for flavors to combine.
- For the crunchy peanut and green onion topping: Crush the peanuts roughly and toss with green onions in a small bowl.
- Preheat a nonstick skillet over high heat. Pour enough canola oil (or other oil with high smoking point) into the pan to a depth of
- 1/4-inch. Mix coating ingredients on a plate and dredge the marinated cod strips in the mixture. Shake off excess coating and carefully
- place strips in the hot oil. Fry for 2 minutes on one side and 1 to 2 minutes on the other side, cooking just until fish is opaque
- throughout. Drain strips on paper towels.
- To assemble tacos: Toast corn tortillas in a nonstick pan, about 1 minute per side. For each taco, layer 2 tortillas and top with 2 to 3
- cod strips. Top with a generous heap of slaw (with its vinaigrette); sprinkle with peanut and green onion mixture to finish. Garnish with
- cilantro and a wedge of lime.
Recipe Notes
Recipe by Tsz Chan, Temple City, CA
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