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.