Asian Fusion Fish Tacos with Edamame
Edamame Salad
1 bag shelled edamame, cooked and chilled
2 carrots
1/2 red bell pepper
1 Roma tomato
4 stalks green onion
3/4 bundle cilantro
4 Tbsp garlic white wine vinegar
2 Tbsp lemon juice
1 Tbsp Bragg’s Amino Acids (or 1/2 Tbsp soy sauce, if you can do wheat products)
1 Tbsp Rice vinegar
1 tsp sesame oil
1/2 tsp chili oil
1/2 tsp thyme
Dash of white pepper
- Add cooked, chilled, shelled edamame to bowl.
- Chop all other vegetables into small pieces and add to bowl.
- Mix vinegars, lemon juice, oils, thyme, and white pepper together in small bowl. Taste and tweak as desired.
- Toss together and coat ingredients well.
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Miso Cod
1/4 C unfiltered Sake
1/4 C Rice vinegar
3 Tbsp sugar
4 Tbsp miso paste
Half pound Cod pieces/bits
- Mix all together and marinate for 1 hour.
- Broil for 3 minutes on one side, baste in more marinade, flip, and cook for 3 more minutes on the other side, or until they just barely turn brown.
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You can eat these separately, or put together on some warmed corn tortillas. It was a phenomenal fusion of Mexican and Asian flavors, and a nice light summer meal.
Just want to say what a great blog you got here!
I’ve been around for quite a lot of time, but finally decided to show my appreciation of your work!
Thumbs up, and keep it going!
Cheers
Christian
I wouldn’t have thought to put edamame with fish tacos. I like this combination!