Ingredients with Measurements:
- 1 lb. white fish fillets
- 1 tbsp. galangal paste
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1 tbsp. lime juice
- 1 tbsp. vegetable oil
- 1/4 cup chopped cilantro
- 8 small corn tortillas
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, mix together the galangal paste, soy sauce, honey, lime juice, and vegetable oil.
2. Season the fish fillets with salt and pepper, then brush both sides with the galangal mixture.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the fish for 3-4 minutes per side, or until cooked through.
5. Remove the fish from the grill and let it rest for a few minutes.
6. Warm the tortillas on the grill or in the microwave.
7. Flake the fish into bite-sized pieces.
8. Divide the fish among the tortillas, then sprinkle with chopped cilantro.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
- Calories per serving: 150
- Total fat: 4g
- Total carbohydrates: 17g
- Protein: 13g
Substitutions for ingredients:
- Galangal paste can be substituted with ginger paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- White fish fillets can be substituted with any firm white fish, such as cod or halibut.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top the tacos with sliced jalapeños or hot sauce for extra heat.
- Serve the tacos with a side of black beans and rice.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the fish to prevent sticking.
- Use a fish spatula to flip the fish on the grill.
- Don't overcook the fish, as it will become dry and tough.
Storage instructions:
- Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in a pan over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with a side of lime wedges.
Garnishes:
- Garnish the tacos with additional chopped cilantro and lime wedges.
Pairings:
- Serve the tacos with a cold beer or a margarita.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish sticks to the grill, use a fish spatula to gently loosen it from the surface.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish tacos originated in Baja California, Mexico, and have become a popular dish in the United States.
Flavor profiles:
- The galangal paste adds a spicy and slightly sweet flavor to the fish, while the cilantro adds a fresh and herbaceous note.
Serving suggestions:
- Serve the tacos with a side of salsa or pico de gallo.
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