Hi. Did you notice any changes about The Peach Kitchen recently? Well, it’s not much of a change but I’ve put up a Recipe Index up there at the nav bar. I just found out that some of you are having a hard time digging for old recipes from waaay back. I’m so sorry about that. So I would like to make-up for it, hence, the Recipe Index up there and the Archive down the sidebar.
Just so you know I really appreciate it that you carve out time from your day to day activity just to drop by here. And I’d like to thank you from the bottom of my heart.
I would also like to thank you because I found out something while I was trying to fix that Recipe Index up there. Most of my recipes are Pork recipes. Yeah, I love pork. I know some of you may not like it and some don’t event eat pork but I love it and I’m not ashamed of it. Please don’t judge.
On a healthier note, I know I have to cook more fish and vegetable dishes now that I realized I’ve been eating too much pork.
My aunt makes this delicious Shrimp Tacos which I find really unsatisfying because she puts only one piece of shrimp on top of a coleslaw-filled hard taco shell. ONE!
One.Piece. Of. Shrimp.
Who eats one piece of shrimp, even with batter and all?
So anyway, I have to satisfy my taco craving. I don’t want to make Beef Tacos because that’s, kind of, a regular thing on our menu. Besides, I’ve been fantasizing about really great Fish Tacos for quite some time now.
I wanted to make this from some other kind of fish aside from Cream Dory. I checked out frozen Tipalia fillets and Fillet of Sole from the supermarkets but…. oh boy, those are quite expensive. If you add the rest of the ingredients then I’d be over my budget, so I still ended up Cream Dory. I got two big fillets for ₱99 which I think was a sweet deal.
Made this for breakfast the other day just before I took Ykaie’s to her swimming lessons. It was a Power Breakfast! I have to make this for peanutbutter♥.
If you have a fish recipe that you’d want to share with me, please leave it at the comments section. I’d be glad to try it and feature it in this blog. Let’s share our fish recipes with the world!
- 1 ripe mango, diced
- 1 red onion, chopped
- 2 tomato, chopped
- 4 tbsp chopped cilantro
- 1 tsp fish sauce
- 1 tbsp lime juice
Garlic Cream Sauce
- ¼ cup lite mayonnaise
- 4 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
- 4 tbsp white vinegar
Crispy Fish Fillet
- 2 big Cream Dory Fillets
- 1 cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp granulated garlic
- ¼ tsp cayenne powder
- ¼ tsp ground oregano
- ¼ tsp salt
- 1 bottle of cold beer
- juice from half a lime
- canola oil for frying
- Wheat Tortilla
- 3 cups shredded lettuce
- Lime Wedges
- hot sauce (optional)
- Combine mango, onion, tomato, fish sauce, cilantro, and lime juice in a small bowl and mix well.
- Set aside in the fridge to chill
- Combine mayo, garlic, salt, black pepper, lime juice and white vinegar in a small bowl.
- Mix well.
- Add more vinegar if it's too thick. The consistency should be thin.
- To make the batter, whisk together the flour, baking powder, garlic, cayenne, oregano, and salt and pepper in a large bowl until well blended.
- Pour in half the bottle of beer and stir until there are no lumps. Pour more if the mixture is too thick.Drink the leftover beer while it's cold and make sure you have another bottle.
- Cut your Cream Dory fillets the size and shape of your index finger. Pat dry your fish with a paper towel.
- Sprinkle salt and squeeze lime juice over it.
- Heat canola oil in a non-stick skillet.
- Dip the fish into the batter. It should be the consistency of medium-thick pancake batter, add more beer if it seems too thick.
- Remove fish from batter, letting excess batter drip, and gently place into the hot oil. Cook a few pieces at a time until the batter is crispy and golden brown, about 4-5 minutes.
- Remove and place onto a plate with paper towels to remove excess oil.
- Heat tortilla over fire in stove top or the oven.
- Fill with the shredded lettuce.
- Top with fish and spoon Mango Salsa over top.
- Drizzle with Garlic Cream Sauce.
- Squeeze a lime wedge and add your favorite hot sauce.
- Eat with that other cold beer.