Saturday, April 10, 2010

My New Favorite Recipe: Tom Yum Fish Tacos

This is the only dish I've made that I think actually gives Red-Red a run for its money as my favorite food of all time. Really.

While I'm not generally a huge fan of fusion foods, I've been fascinated for some time with combining Mexican and South Asian cuisines. Something about the shared elements of chilies, lime, cilantro, and fresh veggies really appeals to me.

The Tom Yum paste and fish sauce I call for here can be purchased at any Asian market.

Prep time: 2 cocktails (about 1 hour)

3 TBSP tom yum paste
Juice of 1 lime
1 TBSP brown sugar
1 pound tilapia or catfish fillet
2-3 TBSP oil

Double batch Nuoc Cham (click here for recipe)
2-3 cups cabbage, shredded
¾ bunch cilantro, minced
¾ bunch green onion, chopped
1 tomato, chopped

Spicy Thai Mayonnaise:
1 egg
2 tsp Dijon mustard
2 TBSP Siracha paste
1 TBSP Tom Yum paste
1 TBSP lime juice
A few grinds black pepper
1 cup peanut oil

16 corn tortillas, store-bought or homemade, DON'T USE FLOUR TORTILLAS
2 avocados, sliced
A couple handfuls of peanuts

Start by seasoning the fish: whisk together the 3 TBSP Tom Yum paste, juice of 1 lime, and brown sugar. Rub the paste into the fish and place in refrigerator.

Start the slaw by making the Nuoc Cham. As it cools, chop all the slaw veggies. Toss the veggies and sauce in a bowl and set aside.

Now make the mayonnaise by combining all the mayo ingredients, except the peanut oil in a food processor (you can also use a mixing bowl and whisk). Pulse until everything is well-mixed. With the food processor on, VERY SLOWLY add the cup of peanut oil in a drizzle. You want to take about a full minute to add the cup of peanut oil. Adjust taste, if necessary, and set aside.

Heat a medium to large frying pan over medium heat and add a couple TBSP oil. Add fish and fry until it’s cooked through, flipping halfway through. Once it is almost done, begin shredding the fish by using the edge of a metal or plastic spatula. Once fish is fully cooked, remove from heat and transfer to a plate or bowl.

Now build your tacos! Spread a big dollop of mayo on the bottom of a tortilla (the tortilla can be raw, flash fried, or grilled). Then scoop a few tablespoons of the fish and slaw into each taco. Finish with a couple slivers of avocado and a sprinkle of peanuts. Enjoy!


  1. do you have a red-red recipe?

  2. Hello Anonymous... red-red will appear in the next few weeks. Stay posted... or email me and I'll send it to you. Cheers