Remember the fish tenders
Mr. Hawthorne made a few nights ago?
We didn't finish off all the fish,
so I'm making Moreover Fish Tacos for lunch
and Mr. Hawthorne is preparing a special sauce/dressing -
Lemon Sriracha Aioli.
In case you're not familiar with Sriracha sauce,
it is a Thai hot sauce named after Si Racha
, a coastal city in Thailand where it was first produced.
It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
Mr. Hawthorne made a few nights ago?
We didn't finish off all the fish,
so I'm making Moreover Fish Tacos for lunch
and Mr. Hawthorne is preparing a special sauce/dressing -
Lemon Sriracha Aioli.
In case you're not familiar with Sriracha sauce,
it is a Thai hot sauce named after Si Racha
, a coastal city in Thailand where it was first produced.
It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
Ingredients for Lemon Sriracha Aioli:
1/2 cup lemon juice
1-2 TB Sriracha sauce
1/4 cup Splenda
1/2 cup mayonnaise
Mix all ingredients. Taste test and adjust accordingly.
1/2 cup lemon juice
1-2 TB Sriracha sauce
1/4 cup Splenda
1/2 cup mayonnaise
Mix all ingredients. Taste test and adjust accordingly.
1-2 tablespoons of Sriracha sauce.
Start with 1 tablespoon
and taste test at the end.
If you're game for it,
add in the extra tablespoon.
We started out with the 2 tablespoons.
Stir until smooth
and pour into a squirt bottle.
I find those little squirt bottles
(like you see for mustard and ketchup in diners)
indispensable for storing my sauces in.
They make for a very nice presentation
when adding a sauce to your dish.
Sauce with a flourish!
My additions to the Fish Tacos:
diced cucumbers
sliced scallions
sliced red onions
diced tomatoes
shredded lettuce
We heated up the fish tenders
in the toaster oven
and placed them on top of a bed of shredded lettuce
in the taco.
This was delightful.
The fish tenders
were delicately battered and lovingly fried.
The aoili had a nice bite and heat to it
from the Sriracha sauce
which was refreshingly tempered by
the coolness of the cucumber, tomato, and lettuce.
This is one of those dishes
that's the perfect package for me.
You've got your meat.
You've got your vegetables.
You've got your corn taco.
You've got all the pretty colors.
You've got a bright accent with the aoili.
You've got the delicateness of the fish
and the crunch of the taco.
You've got the spice of the Sriracha
and the cool of the cuke.
You've got both warm and cool temperatures.
You've got contrasting textures.
It's yin and yang.
Everything comes together.
It's elementally balanced.
Feng shui food,
if you will.
Looks lovely. I've been thinking of making some fish tacos.
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