Asian-Style Fish Tacos with Homemade Chinese Pancake Tortillas & I LOVE YOU, MAN

“Those fish tacos are the tits.” – Sydney Fife

These Asian-style Fish Tacos with Homemade Chinese Pancake Tortillas are ridiculously easy and will elevate your taco game.

Dish: Asian-Style Fish Tacos with Homemade Chinese Pancake Tortillas
Movie: I Love You, Man
Recommended Drink Pairings: Casablanca Moroccan Mojito
Dessert: Peanut Butter S’mores Ice Cream, Coffee Cinnabuns of Steel + Homemade Sprinkles 

When it comes to tacos, I typically stick to the Mexican variety, opting for black beans, beef, cheese, rice, guacamole, and salsa. With a side of chips – always. I strayed from my usual choice for this post, though, because I wanted to see what I could do with an Asian-style taco.

To start, the taco vehicle isn’t a traditional tortilla. It’s actually a Chinese pancake. Though the two look the same and are made essentially the same way, Mexican tortillas actually have a more ingredients in them than Chinese pancakes, including baking powder and salt. Chinese pancakes, on the other hand, are made with just flour and water, and they are delicious (as most things made with flour and water are).

Using fresh vegetables and a ginger-turmeric sauce for the tacos, the end result is a crisp yet soft bite with a variety of unique flavors coming from the herbs and sauce. The best part? These tacos are easily customizable, so you can add whichever herbs and vegetables you prefer. Add a squeeze of fresh lime on top for a zing of zest.

Asian-Style Fish Tacos

Serves: 2-4 | Cooking time: 1 hour

Ingredients

• 2 rockfish filets, pinbones removed

• 1/2 cup cornstarch

• 1/2 cup water

• Vegetable oil

• 1/2 cup basil, chiffonade

• 1/4 cup mint, chiffonade

• 1 lime, juiced

• 1 watermelon radish, sliced thin

• 1/2 red cabbage, sliced thin

Method

1. Combine the cornstarch and water in a bowl and mix until combined. This mixture will look thick, and it shouldn't be too liquidy.

2. Add vegetable oil into the pan until it is about a quarter inch high and heat over medium-high heat.

3. Dip the fish into the cornstarch slurry, and coat both sides. Gently lay the fish into the hot pan and allow to fry until golden brown, about 2 minutes each side.

4. Remove once the fish is golden brown and lay on a paper-towel covered plate.

Ginger-Turmeric Sauce

Ingredients

• 2 tablespoons fresh ginger, peeled and sliced

• 1 teaspoon fresh turmeric, peeled and sliced

• 1 teaspoon rice vinegar

• 1 teaspoon rice seasoning

• 1 tablespoon sesame oil

• 1 lime, juiced

Method

1. Add all the ingredients together and allow to marinate for 10 minutes.

2. Strain the turmeric and ginger from the sauce into a smaller bowl.

3. Set aside until ready to use.

Homemade Chinese Pancake Tortillas

Ingredients

• 1 1/4 cup all-purpose flour

• 1/2 cup hot water (212 degrees F)

Method

1. In a glass/heatproof bowl, mix the flour and water with a fork until the dough forms.

2. Using your hands, knead the dough until a soft but not sticky dough forms. While kneading, add flour if you need to so the dough isn't too sticky.

3. Roll the dough into a log and gently cut thin slices (they'll essentially be circles).

4. On a floured surface, use a rolling pin to roll out each slice into a flat round circle.

5. Heat a pan over medium heat and "cook" each pancake until light brown spots form. Flip until the other side has light brown spots. Remove from heat.

Putting it all together

1. Lay your warm pancake on a plate.

2. Add the fried fish.

3. Add all herb and vegetable toppings.

4. Sprinkle the sauce over the tacos.

5. Top with a squeeze of lime juice. Enjoy!

© A Dash of Cinema.