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Turmeric and Ginger Dusted Alaska Cod Tacos

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Turmeric and Ginger Dusted Alaska Cod Tacos

Prep time: 30 minutes

Cook time: 10 minutes

Servings: 4

Turmeric and Ginger Dusted Alaska Cod Marinade

  • 1 pound wild Alaska Cod fillets
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon ginger powder
  • 3 cloves garlic, grated
  • 2 teaspoons fish sauce
  • 1 Tablespoon olive oil

Jicama Celery Slaw

  • 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 (around 2 Tablespoons)
  • 1 lime, zest and juiced
  • 1 Tablespoon fish sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon chili garlic sauce (Huy Fong)
  • 2 Tablespoons olive oil
  • Salt, to taste

Crunchy Peanut and Green Onion Topping

  • 1/2 cup salted roasted peanuts
  • 1 green onion, green part, thinly sliced

Coating

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup cornmeal
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon freshly ground black pepper
  • Canola oil
  • 8 small corn tortillas
  • Garnish: Sprigs of cilantro and lime wedges

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: 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 AND PHOTO COURTESY OF ALASKA SEAFOOD

RECIPE BY TSZ CHAN, TEMPLE CITY, CA

In this recipe: Wild-Caught Alaska Cod 

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