Tumeric and Ginger Dusted Alaska Cod Tacos - Featured Recipe - CookingDistrict.com
Featured Recipes

Tumeric and Ginger Dusted Alaska Cod Tacos

Recipe by Tsz Chan, Temple City, CA
Categories: Fish, Seafood
Portions:
4
Step 1
1 lb • wild Alaska Cod fillets
1/4 tsp • tumeric powder
1/4 tsp • ginger powder
3 • Garlic cloves • grated
2 tsp • fish sauce
1 tbsp • Olive oil
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.
Step 2
2 cups • Jicama • julienned
1 cup • Celery • julienned
1/2 cup • Carrot • julienned
1 • green onion (white and green parts) • thinly sliced
1/2 • bunch cilantro • chopped
1 • lime • zested and juiced
1 tbsp • fish sauce
1/2 tsp • Sugar
1 tsp • chili garlic sauce
2 tbsp • Olive oil
salt to taste
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.
Step 3
1/2 cup • salted roasted peanuts
1 • green onion, green part, thinly sliced
For the crunchy peanut and green onion topping: Crush the peanuts roughly and toss with green onions in a small bowl.
Step 4
1/2 cup • Flour
1/2 cup • Cornstarch
1/4 cup • Cornmeal
1/4 tsp • tumeric powder
• Freshly ground pepper
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.
Step 5
• Canola oil
8 • small corn tortillas
• Garnish: Sprigs of cilant
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.
Nutritional Analysis
Calories684 
Protein31g
124
18%
Carbs84g
336
49%
Fat27g
243
36%
Cholesterol52mg 
Sodium1768mg 
Information is on a per portion basis.
Notes

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