Today I wanted to do a price point challenge. I had $11 in my wallet and was craving fish tacos. With what I bought from Trader Joe’s to make this dish (spices, oil, and flour excluded), it only cost about $11 total to get enough ingredients for at *least* 4 servings (admittedly I did get my soba from 99 Ranch, the Asian supermarket, so it might cost more at TJ’s). ($9 for fish & veg, $2 for a bottle of 2 buck chuck (excluded from costing here >.> , and $2 for soba noodles)
For the soba noodle “taco salad”:
- soba noodles cooked & rinsed & drained as per directions on package
- white sweet onion diced finely
- shredded cabbage
- jalapeño peppers, finely diced (how many probably depends on how spicy they are)
- cherry tomatoes, cut into four pieces each
- fresh cilantro, chopped (mine was from my garden! whee Spring!)
- 1 freshly squeezed lime
- dash sesame oil (not used a lot in Japanese cooking, but whatever, it’s identity crisis fusion)
- toasted sesame seeds
For the fish:
- Trader Joe’s frozen Mahi Mahi chunks (defrosted)
- lime juice
- sea salt
- dash of Ponzu
- brown sugar (or substitute Mirin for more Japanese flavor)
Marinaded briefly, then dried and then coated with:
- rice flour
- hot chili flakes
- vegetable oil
until golden, dried on paper towels and served on top of the salad.
To make this more Japanese, top with Kewpie brand or slightly sweetened U.S. mayo (ala Oaxaca fish tacos) and sub green onions for white onions. Some furikake or shredded nori would be a fancypants garnish.
You could substitute regular white flour or cornstarch for the rice flour in a pinch, or go super fancy and make the fish tempura style.
Eaten together, this recipe was awesome for a hot day. I’m not normally a fan of mahi mahi, but it does in a pinch if it’s the cheapest fish you can get.