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Fish Tacos

Eight ounces.  Mahimahi, cut into fingers
Six inch flour tortillas
Pepper Jack cheese, shredded( one cup)

Slaw:

Shredded cabbage
Red cabbage
Carrot, julienne
Cilantro, chopped
Green onion, chopped

Mix and chill.

Aioli:
Ginger
Cilantro
Green Onion
Mayonnaise
Garlic
Sweet Chili Garlic Sauce
Rice Vinegar
White Pepper
Salt

Combine and place in blender or food processor until mixed well.  Chill for half hour to let flavors mix.

Batter:
Beer
Flour
Baking Powder
Egg 

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Hoisin Garlic Chili Chicken Wings with Namasu

Marinade:

3 pounds chicken wings, jointed
Three quarter cup Aloha shoyu
One quarter cup garlic
Three tablespoons ground coriander
One quarter cup oil
Two tablespoons black pepper
One half tablespoon salt

Combine marinade and let stand for 1 hour.  Bake for 10 minutes on sheet pan at 350 degrees.  Let cool.

Dredge chicken in flour seasoned with salt and pepper to taste.  Heat oil to 350 degrees and deep fry for 5 to 7 minutes unitl crispy.

Sauce:

One half cup hoisin
One cup rice vinegar
One cup brown sugar
One quarter cup garlic
Two tablespoons ginger
One quarter cup chili garlic sauce

Combine and let flavors blend.

Namasu:
Three cucumber , one half moons, seeds removed, sliced thin
One carrot, julienne
Two inches ginger, julienne
One cup granulated sugar
One cup rice vinegar
Two tablespoons dashi powder