Asian Fish Tacos
2lbs firm white fish (we used tilapia) - cut into slices
2/3C mirin (our store didn't have this, I used white whine with sugar added to it)
2/3C soy sauce
1T grated lime zest
3T grated ginger
tortillas (8 small ones)
Mix together the mirin, soy sauce, lime zest and ginger. Pour over the fish and marinate for 30 minutes. Heat the grill to medium high heat. Spray with non stick cooking spray (or lay foil down and spray that). Cook for 4 minutes on one side and then turn. Cook for an additional 2 minutes or until the fish was firm and opaque.
Asian Slaw
1/2 bag of coleslaw mix (time saver!! or you can shred some cabbage and carrots)
1/4C mayo
1T soy sauce
1T sesame oil
2T rice vinegar
In a small bowl whisk together the mayo, soy sauce, sesame oil and rice vinegar. Stir in the cabbage. Chill in the fridge while the fish cooks.
The girls LOVED these noodles! They were a great addition to our Awesome Asian meal!
1lb spaghetti noodles
1T crushed red pepper flakes
1/4C canola oil
1/2C sesame oil
6T honey
6T soy sauce
2 carrots - shredded
1T dried cilantro
In a small saucepan heat the canola oil, sesame oil and red pepper flakes. Once it is heat through, allow to cook for 5 minutes. Meanwhile cook the pasta according to package directions.
Remove the oil mixture from the heat. Whisk in the honey and soy sauce.
Place the noodles in a large bowl. Pour the oil mixture over top and mix well. Stir in the carrots and cilantro. Cover and chill in the fridge overnight.*
Oops. I didn't read this until I was making it, which was for supper, that night. I just rinsed the noodles in cold water and let the oil mixture cool a bit. It's good warm or cold!
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