Or cajun-Asian... That’s what I’m calling it anyway. This Asian-inspired fish fry we had tonight was certainly different from the norm. Some may even turn their noses up (I can think of several family members that would scoff), but we enjoyed this dinner so much, I had to share!
What started the whole idea was my looking through the fridge while the fish was thawing, looking for something to go along with this fresh caught bass my dad gave me. He is 77, retired, and gets to fish a private farm pond several days a week, just waiting for deer season. All while I work my butt off to save $$ so I can afford to hunt with him all fall!! But I digress.
I ran across a half rack of spare ribs I smoked over the weekend, and some shredded cabbage. Not sure why but I was immediately inspired. I wanted to make an Asian slaw to go along with the fried fish. Kinda thought fish tacos at that point but something about those ribs....
Regardless, I began to debone the ribs, and it hit me, rib egg rolls. Now I know, it doesn’t necessarily go with fish, but we rarely fry, and I had been wanting to try making egg rolls. The cabbage I was making slaw with would be a wonderful addition, so things started falling together from there. I got all the meat shredded, and pulsed it in my ninja. That alone tasted so good. The were smoky sauced ribs. So, sweet savory and smoky.
the texture and taste was delicious, could have done many things with this meat. But I added some shredded cabbage, green onion, horseradish aioli, and a couple Asian inspired sauces I have in the house (zea Thai chili and and Asian bbq sauce I bought online, Bachans) and some toasted sesame seeds. It was delish on its own
I added a slice of grueyere cheese to 4 of them, and 4 were left plain. Everything was ready for the fryer. Now to make the slaw and sauce for the egg rolls. I was out of green onion at this point so i just added red onion to the cabbage, the same sauce that I put in my egg roll mix along with some minced peanuts, and fresh cilantro. The combination was a hit! Sweet, salty, crunchy. Very different but excellent as well. The peanuts mixed well with the aioli to make really nice sauce that went well with everything.
My sauce was a little different. I used the same base ingredients, but I added fish sauce, oyster sauce, red chili paste and Peanut butter. Just a dash of the fish and oyster gave it a nice salty balance, and the chili’s gave the heat I wanted. Now to the grease.
I fired up my cast iron pot with peanut oil and got the grease up to 350.
All ready for the egg rolls! I forgot to take a pic while they were in the grease, I had my hands full.
they sure look good!
My plated pic Certainly a different way to enjoy an old staple. Thanks for looking!
What started the whole idea was my looking through the fridge while the fish was thawing, looking for something to go along with this fresh caught bass my dad gave me. He is 77, retired, and gets to fish a private farm pond several days a week, just waiting for deer season. All while I work my butt off to save $$ so I can afford to hunt with him all fall!! But I digress.
I ran across a half rack of spare ribs I smoked over the weekend, and some shredded cabbage. Not sure why but I was immediately inspired. I wanted to make an Asian slaw to go along with the fried fish. Kinda thought fish tacos at that point but something about those ribs....
Regardless, I began to debone the ribs, and it hit me, rib egg rolls. Now I know, it doesn’t necessarily go with fish, but we rarely fry, and I had been wanting to try making egg rolls. The cabbage I was making slaw with would be a wonderful addition, so things started falling together from there. I got all the meat shredded, and pulsed it in my ninja. That alone tasted so good. The were smoky sauced ribs. So, sweet savory and smoky.
the texture and taste was delicious, could have done many things with this meat. But I added some shredded cabbage, green onion, horseradish aioli, and a couple Asian inspired sauces I have in the house (zea Thai chili and and Asian bbq sauce I bought online, Bachans) and some toasted sesame seeds. It was delish on its own
I added a slice of grueyere cheese to 4 of them, and 4 were left plain. Everything was ready for the fryer. Now to make the slaw and sauce for the egg rolls. I was out of green onion at this point so i just added red onion to the cabbage, the same sauce that I put in my egg roll mix along with some minced peanuts, and fresh cilantro. The combination was a hit! Sweet, salty, crunchy. Very different but excellent as well. The peanuts mixed well with the aioli to make really nice sauce that went well with everything.
My sauce was a little different. I used the same base ingredients, but I added fish sauce, oyster sauce, red chili paste and Peanut butter. Just a dash of the fish and oyster gave it a nice salty balance, and the chili’s gave the heat I wanted. Now to the grease.
I fired up my cast iron pot with peanut oil and got the grease up to 350.
All ready for the egg rolls! I forgot to take a pic while they were in the grease, I had my hands full.
they sure look good!
My plated pic Certainly a different way to enjoy an old staple. Thanks for looking!
