Fish tacos with salsa verde

Adapted from My Latina Table and also salsa

Authentic Mexican Salsa Verde Ingredients:

  • 5 Tomatillos
  • 1/4 – 1/2 bunch fresh Cilantro finely chopped
  • 2 Cloves of Garlic
  • 1/4 Onion
  • Jalapenos, 1 (less spicy, could have handled more!)
  • Salt to taste
  • Olive Oil

Salsa Verde Directions:

  1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  3. Remove from the heat and blend the ingredients with the cilantro and salt in a blender.

Tacos Ingredients:

For the Fish Marinade:

  • 2 pounds of tilapia or other similar fish (we used 3/4 lbs. cod)
  • Juice from 1 lime (lemon)
  • 1 teaspoon of the following: garlic powder black pepper, salt, cumin, onion powder

For the purple cole slow:

  • 1/2 purple cabbage cut into thin slices (green)
  • Chopped Cilantro
  • 1/4 white onion chopped
  • 1/4 cup of olive oil
  • Juice from 1 lime
  • Salt and Pepper to taste

Tacos Directions:

  1. Marinate the tilapia fish with all of the marinade ingredients for at least 25 minutes.
  2. Once fully marinated, place in the center of a large pan, and fry a few minutes on each side, until the meat separates into chunks.
  3. For the Purple Cole Slaw, Combine all of the ingredients in a large bowl, and refrigerate for at least 10 minutes.
  4. For the guacamole, follow this recipe.
  5. To Form the Tacos, Cut the cooked fish into smaller pieces and add to the previously warmed tortillas, followed by the purple cole slaw, the guacamole, Goya black bean soup, sour cream, and the salsa verde.

Breakfast tacos were made for the morning after, but with scrambled eggs instead of fish! The green salsa verde was surprisingly easy and quick! If I were going to redo this recipe, I would (beer) batter the fish next time for some crispy.

~Jessica

Chinese fried rice

Adapted from Rasa Malaysia and China on Site and steamy kitchen.

~1 lap cheong (Chinese sausage), diced small
180 g baby shrimp
200 g  frozen peas-corn-carrot, defrosted 15 min (I had 300 g)
2 stalks of scallions, sliced thin
2 garlic cloves, minced
fresh ginger, grated
3-4 cups Jasmine rice, leftover
4 glugs of peanut oil
2 eggs, beaten
pinch of black/white pepper
fish sauce
soy sauce
sesame oil
splash of cooking wine
1 skinless and boneless chicken breast (optional)
100 g salted fish (optional)

IMAG5303

plated

Heat oil in wok. Fry Chinese sausage and shrimps over low heat until done. Remove from heat. Stir-fry frozen veggies until done. Set aside. Heat oil in wok. Quickly stir-fry scallions, garlic, and ginger until fragrant. Add back the sausage and vegetables. Stir-fry quickly. Scramble eggs separately and add. Add rice; stir to mix. Add in soy sauce, fish sauce, wine, and white pepper, stirring. Remove from heat. Sprinkle with scallions and (toasted) sesame oil. Serve.

~Jessica

P.S. My mom’s version:

fried-rice

Freshwater aquarium fish

One of my Golden Molly females (Poecilia sphenops, this variety nicknamed the “24 karat”) looked very pregnant, so I put her in a separate breeder box. This morning I woke up and found out she gave birth to this bundle of joy!

There are about 28 of them, only a day old but all healthy — and they eat a lot! They will look like the parents when they grow up into that beautiful golden yellow. I’m glad I had a hunch that night and saved those babies (thinking before I went to bed that the mother would give birth overnight). I was very happy to save their lives, even though they are so tiny.

~ Kai-ling