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How to Make Japanese-Inspired Tacos | Asian Cooking

Full Playlist:    • Asian Cooking   - - Watch more Asian Cooking videos: http://www.howcast.com/videos/515148-... RECIPE: Cod: 1 lb. cod; Â_ c. each yuzu juice, rice vinegar; Â_ c. soy sauce; 2 (1") slices ginger; 2 tsp cane sugar. Scallions: 1 scallion sliced thinly on bias; Â_ oz. yuzu juice; pinch of salt, pepper. Veggies: 1 bunch watercress, stemmed; 1 yellow & 1 red bell pepper julienned; 1 oz. soy sauce. Topping: 5 (6") corn tortillas; 1 oz. roasted black sesame seeds; 1 oz. cilantro leaves. Marinate cod ingred. & scallion ingred. separately 30 min. Stir-fry veggies & soy sauce. Cook cod in skillet till flaky. Put watercress & peppers on warm tortillas; top w/ fish, scallions, cilantro & sesame seeds. So I want to show you how to make some fun Asian-inspired tacos. This is a fish version with a little hint of Japanese cuisine. So I have some cod. It's like a very nice, mellow, sweet white fish. And I'm going to marinate it in a little bit of yuzu and Japanese rice vinegar. I'm going to let that marinate for about half an hour or 45 minutes or so. I'm putting some ginger with that as well as some sugar. So you just want to get the sugar and make sure it dissolves so you don't have like a clump of sugar on one piece of the fish. I love yuzu and white fish together, since they white fish is so light, and the yuzu is really aromatic but not overpoweringly so. While we're doing that, I'm going to make some slightly pickled, if you want to say, scallions in yuzu juice. So this is just pure yuzu extract. I'm going to pour it over the scallions. Just kind of mix that in there, and you can let it sit for about 15, 20 minutes. It really gets all the yuzu in there. And this is kind of like a variation on pickled onions. A lot of times on tacos you see pickled red onions, so I thought scallions and yuzu was a great combination, and you let it pickle for a little bit. So after this we'll get to cooking the fish and putting it all together with some colorful bell peppers. We've marinated the fish for about 30 minutes, 45 minutes, and now we're going to finish off these Japanese tacos. So first I'm going to sear off the fish. So I've just heated up a saute pan. I'm going to coat it with a little bit of oil. Again, I'm using peanut today, but you can use any neutral oil really. You don't want to overcrowd the pan, so put too many fish filets in one pan so that it can't move around, and then they cook too long and get rubbery. So I'm going to move this to the back burner so we can finish off by sauteing some bell peppers, which is great for some color in our tacos. So again, coat the bottom with a little bit of oil. And you've got some nicely julienned red bell pepper, and we're just going to saute that lightly with a little bit of soy sauce. So this is a pretty flaky fish, so a lot of times it will flake, turn into pieces. It's OK. It's going into a taco. So we're going to be cutting this into smaller pieces later anyway. All right. So our oil's ready. Let's put these peppers in here. Just a little bit of soy sauce. This is pretty simple. You don't want the peppers to overtake the fish in flavor. And the peppers are already naturally quite sweet, so just a little saltiness. All right. So the peppers are ready. We're waiting for our fish to finish up. I want a little nice charred action going on, which we love. And I'm also going to warm up the tortillas as we're waiting. So in front of us we've got some of those yuzu pickled scallions, some cilantro, a little bit of black sesame for color, and if you really like pickled ginger, pickled sushi ginger, which I personally eat a lot of by itself, you can add that on as well. It's one of my favorite condiments. So let's finish up the fish. We're going to place one piece here. So you can see it's kind of flaking. It's nice. You want a nice flake. As I said, you don't want to get too upset if it's starts flaking, because it's getting up into small pieces anyway. Tortillas are nice and warm. So I'm gong to take that off. All right. So I'd like to start with the red pepper. Perfect. So I'm just cutting up the rest of this. It's flaking. Some of the pieces didn't flake as prettily, and that's OK. So I'm just going to put the nicer pieces on this taco. Save this for later. And a little bit of the yuzu scallions. These are pretty strong, so be careful. Yuzu is a great flavor, but you could have too much of it. It is possible, I've heard. Some cilantro, and a little bit of the sesame seeds. And if you'd like, some of the pickled sushi ginger. You don't have to, but I think it's just such a great accompaniment. We'll just put it on the one, so you can have one with and one without. And there you have it. A Japanese-inspired taco.