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.
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.
For his sauce/dressing
Mr. Hawthorne started out
just shy of 1/2 cup of lemon juice.
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.
Mr. Hawthorne used 1/4 cup Splenda
but you could use sugar.
Add in 1/2 cup mayo.
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.
Sprinkle cucumber, tomato,
onion, scallion and lettuce over top.
Drizzle dressing.
Oh my.
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.
What a lovely dinner we're having tonight -
Mr. Hawthorne's fried shrimp with a lemon sriracha aioli
and my squash pie.
First, Mr. Hawthorne soaked his peeled
and deveined shrimp in buttermilk.
2 parts flour
1 part cornmeal
Old Bay seasoning
Fry at 350 degrees
about 1 minute.
Drain.
This is some beautiful shrimp.
