Ming Tsai

Recipes

Directions

Lay the fish filets on a flat dish. Rub the fish with the Escabeche Spice Rub on one side only.

Heat a non-stick or well-seasoned black cast iron pan to high heat and the canola or peanut oil. When the pan is very hot, sear the fish fillets on both sides, shaking the pan so the fish does not stick.

Mix together garlic, onion, cilantro, tequila, orange juice, oil, Tabasco and tamari in a non-reactive bowl.

Now slide the seared fish into the marinade. Remove the fish from the marinade and lightly brush off the fillet. Slice the fish into nicely shaped "fingers". Mound the fish and salsa into each tortilla. Serve.

TROPICAL FRUIT SALSA
Norman Van Aken, © 2001

1/3 Cup olive oil
1 tablespoon lime juice
3/4 teaspoon kosher salt
1 1/4 teaspoon freshly cracked black pepper
1/2 cup mango, diced small
1 cup avocado, diced small
1/4 cup red onion, minced

To make the dressing, get a small bowl whisk the olive oil and lime juice, salt and pepper together. Add mango, avocado, and onion and coat well.

ESCABECHE SPICE RUB
Norman Van Aken, © 2001

This is an indispensable spice mixture you will find yourself using on countless things to give a quick "lift" of Latin flavors.

Yield: 1/3 Cup

2 tablespoon cumin seeds
2 tablespoon black peppercorns
1 tablespoon sugar
1 tablespoon kosher salt

Put the cumin seeds and peppercorns in a dry skillet and toast over medium heat until fragrant (30 - 60 seconds). Cool then transfer to a spice grinder and grind until fine. Pour this into a bowl and add the sugar and salt. Store in an airtight container until ready to use.