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.

 

Serves 2-3

INGREDIENTS

  • 1 lb salmon (skin on)

  • corn tortillas

  • 1 avocado

  • 1/2 lime

  • peanut oil

  • parchment paper

INGREDIENTS (glaze)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp miso paste

  • 2 tbsp sesame oil

  • 2 tbsp brown sugar

  • 1 tbsp mirin

INGREDIENTS (slaw)

  • 1/2 head Taiwanese cabbage

  • 3 medium shallots

  • 2 tbsp red vinegar (or apple cider vinegar)

  • 2 tbsp rice vinegar

  • 2oz (1 bunch) cilantro

  • 1 tbsp white sugar

  • pinch kosher salt

PREP

  • PREHEAT the oven to 400F

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • COMBINE all marinade ingredients, set aside

  • SLICE the lime into wedges, set aside

  • SLICE the avocado thinly, set aside

  • BRUSH the meat side of the salmon with the glaze, set aside

  • THINLY slice the cabbage, set aside

  • THINLY slice the shallots, set aside

  • SEPARATE the cilantro from stems, set aside

  • COMBINE all slaw ingredients, then set aside for 30 minutes

ON THE STOVE

  • HEAT a wok as hot ass possible, then add 4 tbsp peanut oil, and long yao

  • SEAR the salmon skin side down for 2 minutes, then flip and sear for an additional 45 seconds

  • REMOVE and place on a parchment paper lined sheet pan, then brush the meat side with glaze and bake at 400F for 10 minutes on the middle rack

  • HEAT the tortillas over medium low heat over direct flame, and set aside in a bowl lined with a clean dish towel

  • LARGE dice the salmon, then add to the tortilla with avocado, slaw, and fresh lime juice

 

tagged with woo can cook, miso, miso glaze, miso glazed taco, salmon, salmon taco, fish taco