Recipe: Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise

FRESH ISLAND FISH TACOS WITH
ASIAN SLAW AND THAI-STYLE MAYONNAISE

8 ounces fresh ono or mahimahi fillet
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon chopped cilantro
Peanut oil
1/2 cup flour
Salt to taste
Freshly ground pepper to taste
4 corn tortillas
Lime wedges, to garnish
THAI-STYLE MAYONNAISE:
1/2 cup mayonnaise
1 tablespoon chili garlic paste
1 tablespoon chopped fresh cilantro
2 kaffir lime leaves, finely minced
ASIAN SLAW:
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch green onions, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon red pickled ginger
1/2 tomato, diced
DRESSING:
1/2 cup pineapple juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon chopped (peeled) fresh ginger
1 tablespoon sugar
1 teaspoon black sesame seeds

Cut fish fillet into four 2-ounce strips.

In a shallow dish, combine the lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and let marinade 10-15 minutes in the refrigerator.

Pour enough oil into a medium frying pan to come 1/2-inch up the sides of the pan. Heat to medium-high temperature.

Dredge fish in flour and shake excess flour off. Carefully place in hot oil and cook on all sides until golden brown on the outside and opaque inside, about 3-5 minutes. Transfer the fish to a paper towel-lined plate to drain excess oil. Season with salt and pepper to taste.

FOR MAYONNAISE:
In a small bowl, combine all ingredients. Cover and refrigerate for a few hours before using, so flavors may develop.

FOR ASIAN SLAW AND DRESSING:
In a large bowl, toss together the Asian slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready to use.

TO SERVE:
Warm tortillas. Place each fish strip in the middle of a tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.