Wednesday, 14 October 2009

• Shark Taco and Kiwi Mango Tequila Salsa in Home-style Fried Corn Tortilla

  
  Shark Taco with Kiwi Mango Tequila Salsa
  in Home-Style Fried Corn Tortilla
  The most badass Fish Taco ever.  Plus a Shrimp Taco variation.  With Mexican Crema Agria. 
  But this is about the Kiwi-based Salsa, not the Shark, ok?
  
  

  
  
  
  

  This is the Fourth Week of IReallyLikeFood's Ingredient Of The Week Showcase, featuring ingredients which readers and contributors use as a base for creating dishes.
   
  This Fourth Week, it's:  Battle Kiwifruit.
  
  I know about 5% of you read that and thought "oh cool, I like Kiwi."  I know the other 95% of you read that and thought OMGWTFSHARKTACO  >_< !!
  
  Don't worry, you don't have to use Shark for this (Mahimahi works well too).
  
  Longtime readers from the days of Thousandthdish know that I'm a Free Diver.   This basically means that I go diving underwater for extended periods of time with no significant equipment or Breathing Apparatus.  I enjoy this because I feel that SCUBA, while cool, just seems so un-natural to me.  I like the feeling of gliding through the water like a fish instead of hovering around ballistically.  The only problem with this is  -- because I swim like a fish, I kind of look like a big fish.  A big, juicy, tender fish... in the freaky beady black eyes of large underwater things with rows and rows of big sharp teeth.
  
  I have an issue with sharks.  Especially this kind:
  
  
  
  
  EAT THE MAN SHARK!  D:
  
  So, yes someday while I'm out diving, I may be eaten by a Shark and die a horrible horrible death; or if I'm enough of a badass, I may be like that guy who killed a 12-foot Tiger Shark underwater with his knife because it was trying to eat his dive buddy -- but today I'm just going to slice this one up and cackle maniacally while sauteing it and turning it into a fish taco.
  
  I hope all of you try making this Fish or Shrimp Taco... but I also hope at least one or two of you out there decides to take a bold step and go find some Shark to try.
  
  
  
  
  

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  Don't worry, you don't have to use Shark for this.  This would also taste good with Mahimahi or any other medium-to-firm fleshed fish. 
  
  You know Zimmern and Bourdain would eat this up though, so c'mon.  Shark actually is a pretty good fish to work with.  It's firm fleshed, and is nearly indistinguishable from Swordfish, which is one of the most versatile fish out there -- at half the price.
  
  The Fish is marinated briefly in Ponzu sauce (a pre-made Japanese sauce of Soy sauce + Yuzu Juice) and Sesame Oil, and then Sauteed or Grilled.  The Soft Corn Tortilla is fried to the point where it's just crunchy, then Cabbage and Mexican Crema laid down.  The Hot Fish goes down on this, a sprinkling of Ponzu, then the Cold Kiwi Mango Tequila Salsa on top of that.  The resulting explosion of flavors, textures and temperatures is orgasmic.
  
  I'm not going to talk about Kiwi here, even though this is technically a Kiwi entry submission because I'd just repeat what I said in the KIWI CHAMPAGNE GRANITA ENTRY that goes with this one.
  
  So let's move on.
  
  
  I N G R E D I E N T S:
  
  

  1 Package of SOFT Corn Tortilla (5-inch)
  
  2 lbs. Medium to Firm Fish (like Mahimahi)
  1/4 cup Ponzu Sauce
  2 Tbsp Sesame Oil
  
  4 Kiwifruit, peeled and cubed
  1/4 Mango, peeled and cubed
  1-2 Jalapeno Pepper or Hot Peppers of your choice, diced/ sliced
  1/4 Cup Red Onion, minced finely
  1/4 Cup Cilantro, chopped
  1 Tbsp or more Tequila (to taste)
  1 Tbsp Lime Juice
  Salt and Pepper to taste
  Ponzu Sauce for drizzling
  
  1/2 head Cabbage medium size, Green or Red ok, shredded
  Mexican Crema for Saucing (see procedure for note)
  Oil for Frying
  
  

  
  P R O C E D U R E:
  
  

  If you don't know how to peel a Kiwi, I cover it here.  I don't want to repost it twice in the same day.
  
  
  
  
  This is the stuff that you make your Salsa with.  Feel free to use a different, hotter pepper if you like.  I think Jalapeno has the right heat/ spice/ flavor balance for this.
  
  
  
  
  Just prep to the correct size and mix.  Kiwifruit, Mango, Jalapeno, Cilantro, Red Onions, Lime Juice, Tequila.
  
  
  
  
  Cut up your fish steak however you want.  Long and thick is usually good.  Not too thick that it doesn't fit in the Taco though.  I hate it when that happens.  Cubes work too.
  
  Toss with some Ponzu and Sesame Oil and let it sit for maybe 30 minutes in the refrigerator.  If you're in a hurry, don't worry about this part.  Salt and Pepper liberally to taste.
  
  
  
  
  Get your Pan to Medium-Hot and add Oil or Butter.  Use a Non-stick pan here, just so the fish releases easier.  Lay down your fish, and saute on each side for about a minute or so.  When it starts to flake and when it develops a nice browned crust, remove from the pan and let it rest so the juices settle.
  
  Alternatively, you could also throw this on the grill.  Tastes even better on the grill.
  
  
  
  
  Hard premade taco shells from the supermarket taste like ass.
  
  What we're doing is taking SOFT CORN TORTILLAS and frying them so they become semi-hard and crispy and all inflate-y and omnomnom. 
  
  Use Tongs or a pair of Chopsticks, get your oil reasonably hot (don't worry, the tortilla doesn't care in this case), and dip one-half of the tortilla into the oil while holding the other one out of it.  The tortilla will naturally crease.  Keep it like this for maybe 30 seconds, or until it starts to just brown.  Then flip it over and let the other side crisp up.  You can control the "width" of the taco by holding it open during frying.
  
  NOTE:  You don't need a lot of oil -- 1-inch deep is enough, in a pot just big enough to fit the tortilla.
  
  
  
  
  Remove from oil and drain upside-down on a cooking rack with paper towels underneath.  Yes, I know the one on the left is kind of Koge.  Ignore that one, the two on the right look good.
  
  These are a MUST.  Once you try this, you will never want to eat any other tortilla for tacos ever again.
  
  Assembly is pretty straightforward:
  
  Take the Taco Shell and put the Cabbage down first.  Cabbage is just what you use for Seafood based Tacos, instead of Lettuce.  Just works better.  We're using Red Cabbage here because it looks cooler.
  
  Crema Agria down after that.  If you don't have access to Fresh Mexican Crema from the market, you can make your own.  It's simple.  Take 1 Cup Cream, heat until warm, then add 2 Tbsp Buttermilk (with live culture), transfer to bowl, cover and leave overnight.  Refrigerate for a couple hours to cool it down, add 2T Lime Juice, mix and done.  This is the stuff used in Mexican restaurants that resembles Sour Cream but is creamier and tastes better.  If you don't want to wait, just mix some Sour Cream with some Cream or Half-and-Half, some Lime Juice to taste, and you have a reasonable substitute.
  
  Fish (or Shrimp) goes down on top of this.  Then drizzle with a little bit of Ponzu.
  
  Spoon finished Salsa on top of the Fish, and serve immediately.
  

  
  
  

  
  

  Plate and Serve.
  

  
  
  
  
  

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  I decided to split this week's ingredient feature into two separate entries because I feel each one stands alone, although they use the same ingredient theme.
  
  Though I have to admit, while the Kiwifruit took center-stage in the Granita, the Shark stole the show here.  Damned Sharks and their show-stealing shenanigans.
  
  Don't forget to take a look at the Kiwi Champagne Granita though -- it literally has only four ingredients, and is probably the simplest and one of the most refreshing, flexible and versatile frozen desserts you could make.  It's light, and clean on the palate; and once you make one Granita, you can pretty much make any kind of Granita.
  
  This Fish/ Shrimp Taco is a definite recommend for readers to reproduce.  It just tastes like Summer should taste.  Summer is winding down now, and I may produce just a couple more summery dishes before I transition into the Fall dishes; and ultimately into Winter.  Try this one though -- both of them in fact; if anything, just to get a last taste of Summer before she leaves this year.
  
  We'll be returning to regularly scheduled programming this week, with a Vegetarian (Vegan Option) Casarecce with Summer Vegetables to end the Summer Season; then my version of a Chinese Soul-Food dish for the guys who are complaining that I'm not doing Manly Meat dishes -- a Deep Fried Pork Chop with Szechuan Peppercorns, Garlic, Scallions and Chili with Fried Egg with Rice; and then for old time's sake -- a Dungness Crab Lasagna with Cognac Bechamel Sauce to round out the next two weeks in addition to the coming, unannounced IRLF Ingredient of the Week. 
  
  For now though, thank you Old Readers, for sticking with me even after I had disappeared for three years.  And thank you, New Readers, for joining us.  Stick around -- there are many good things to come.
  
  As always, my Love and Aloha to you, from these islands of Hawai'i...
  

  
  

  
  Q:  What's your Favorite Mexican Dish?  Where did you have it?  The dish with the most favorites will get a post made for it.
  

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