Sriracha fish tacos

We based these off a shrimp taco recipe at Delish, but took as many shortcuts as we dared to. Also, breaded rödspetta instead of shrimps.

Ingredients

Coleslaw

• 1/2 tsp. sesame oil
• 1 tsp. honey
• 2 limes
• kosher salt
• 2 c. shredded purple cabbage
• 1/4 c. fresh chopped cilantro

 The fish

• Frozen rödspetta
• Panko, potato chips, egg, flour
• Sriracha mayo

Method

1. Zest the lime, and add the zest and lime juice to the sesame oil and honey. Season with half a teaspoon of salt. Mix with the shredded cabbage and cilantro. Set aside.
2. Batter fry the fish. Tasty Japan normally does egg, flour, panko, egg, panko.
3. Slice the fish and eat with sriracha mayo, corn tortillas, and coleslaw.

Svensk fisksoppa

This one is from this link.

Ingredients

• 350 grams/13 ounces baby potatoes, chopped
• 200 grams/ 7 oz salmon, cut into 1 inch pieces
• 200 grams/7 oz  meaty white fish, cut into 1-inch pieces
• 2 tbsp butter
• 1 medium yellow onion
• 1/2 leek, sliced thinly
• 3 garlic cloves, chopped finely
• 250 ml fish stock (1 cup)
• 200 ml cream (1/2 plus 1/3 cup)
• 250 ml white wine (1 cup)
• 150 ml water (1/2 cup–adding more if necessary)
• 100 ml creme fraiche or sour cream (1/2 cup)
• 2 tbsp fresh tarragon, chopped (original recipe calls for thyme, but I never seem to have any stocked)
• 2 tbsp fresh basil, chopped
• 1 tbsp tomato paste
• 1/2 gram or 2 pinches of saffron
• Salt and pepper to taste

Directions

1. In salted water, boil cubed potatoes until fork tender.  Drain and set aside.
2. In a heavy-bottomed saucepan, heat butter on medium-high.
3. Add sliced leeks, and chopped onions and garlic.  Cook until onions are translucent–approximately 5-6 minutes.
4. Add tomato paste and stir to incorporate evenly.
5. Add fresh herbs (tarragon or thyme and basil)
6. Add all your liquids (stock, wine, cream and creme fraiche) and saffron.  Bring to a simmer.
7. Remove from heat and blend in a mixer until smooth.
8. Return the mixture to your saucepan and medium-high heat.
9. At this point, taste your base and season with salt and pepper accordingly.
10. Add fish pieces  to the soup.
11. Your fish should only take about 5 minutes to cook throughly.
12. Add potatoes, mix thoroughly.
13. Season one last time to taste.
14. Serve with fresh herbs and a healthy dollop of aioli.

Tom Kha Pladuk

There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating rather than the fiery prik (chili) of the tom yam. Because it is milder tom khas are often made with chicken or pork, but most common in Thailand are varieties using seafood (especially shrimp, squid, or fish such as red snapper or catfish) or vegetables (especially medleys of mushrooms, tom kha hed). The catfish can be "crisped" by quickly, and briefly, deep frying it in very hot oil, but this variation is based on simply poaching the fish in the soup.

In Thailand the fish is cleaned and then poached whole (with the head), then removed from the soup and cut into bite sized pieces which are returned to the soup for serving. The method here is a little simpler, in that it doesn't involve handling the hot fish.

Thais eat the galangal, which is cut into thin matchstick pieces. However it has been noticed that many Americans prefer to discard the galangal and so it may be wiser to leave the galangal in thin slices. Similarly the lemongrass is eaten, but you may prefer to cut it into 2" lengths, and crush them with a mallet. These may then be discarded by the diner.

Ingredients

• 1 catfish (about half a pound prepared weight)
• 2 cups fish stock
• 1 cup coconut milk
• 1 tablespoon galangal, julienned
• 1 tablespoon lemongrass, thinly sliced
• 1 tablespoon coriander/cilantro leaves
• 1 tablespoon Thai chile peppers, thinly sliced
• 4 tablespoons fish sauce
• 4 tablespoons lime juice

Method

Bring the stock to a simmer. Add the galangal, lemongrass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1" steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3-4 minutes (until just cooked).