Saturday, June 20, 2015

Shime Saba Tacos garnished with Guacamole, Savoy Cabbage, Tomato and Wilted Garlic Chives






     Japanese Mexican Fusion Cuisine!  
     Japanese-Mexican Fusion Cuisine is popular in the Southwest.  Many modern Mexican chefs have adapted Japanese sushi making and some create interesting Japanese Mexican Fusion food items.  Modern Japanese sushi chefs do the same thing.  Modern sushi chef combine Mexican food items with Japanese sushi to create unique fusion specialties.   
     There are a few names for Japanese-Mexican Fusion Cuisine.  Some call it Jap-Mex or Mexanese.  Other than chefs offering Jap-Mex creations on a menu, relatively few Jap-Mex concept restaurants exist.  Introducing a new cuisine concept is not easy when the majority of the dining public has conservative tastes.  However, in trendy west coast cities and Las Vegas, a niche market of adventurous gourmands exists.
   
     Shime Saba is Japanese style Blue Mackerel that is quickly pickled with salt and vinegar, while the mackerel is still very fresh.  Shime Saba is usually featured as a sushi ingredient and it can be purchased fresh or frozen at Asian food markets.  Shima Saba actually has its origins in Korea and this light pickled mackerel specialty is sometimes offered will chilled noodles on Korean restaurant menus.   
     Mexican Pescado Tacos (Fish Tacos) are very popular and they are healthy to eat.  Pickled fish, like Shime Saba adds a new dimension to Pescado Tacos.  Shime Saba is ready to eat and it requires no cooking.  Shime saba tastes kind of like good pickled herring, so the taco garnishes should be chosen for their complimentary flavor qualities.
     Chinese Garlic Chives are the green top shoots of a garlic plant.  Garlic Chives are not in the chive family of plants.  Garlic Chives are popular throughout Asia.  Garlic Chives have a nice gentle garlic flavor that is perfect for today's Shima Saba Taco recipe!

     *One word of caution!  The orange color range habanero pepper garnish was set on the plate for color contrast.  I had to mild red peppers on hand.  In a restaurant or in most homes, serving a whole habanero as a garnish is taboo, because habaneros are one of the hottest peppers in the world.  

     Guacamole: 
     This recipe yields about 1 cup.
     There are a zillion different recipes for guacamole.  In my opinion, the simpler the better.  Most of my guacamole recipes tend to be traditional and they usually contain no sour cream.
     Step 1:  Place the pulp of 1 avocado in a mixing bowl.  (About 3/4 cup)
     Add 1 tablespoon of chopped green onion.
     Add 1 tablespoon of minced seeded green jalapeño.
     Add 1 tablespoon of small diced red bell pepper.
     Add 1 tablespoon of small diced bermuda onion.
     Add 1 tablespoon of minced cilantro.
     Add sea salt and black pepper to taste.
     Add 1/2 tablespoon of lime juice.
     Step 2:  Thoroughly mash the ingredients together, till the guacamole is smooth.
     Chill the guacamole for 20 minutes, so the flavors meld.

     Wilted Garlic Chives:
     This recipe yields enough for 4 tacos.
     Step 1:  Trim the tops and bottoms off of about 25 garlic chives.
     Step 2:  Heat a sauté pan over medium low heat.
     Add 1/2 tablespoon of pomace olive oil.
     Add the trimmed garlic chives.
     Add sea salt and white pepper.
     Sauté and toss the garlic chives, till they become wilted.
     Step 3:  Place the wilted garlic chives in a ceramic bowl and keep them warm on a stove top.

     Shime Saba Tacos with Guacamole, Savoy Cabbage, Tomato and Wilted Garlic Chives:
     This recipe yields 4 tacos.
     Step 1:  Heat a dry cast iron griddle over medium/medium low heat.
     Place 4 small corn tortillas (4" to 5" wide) on the griddle.
     Gently warm the tortillas on both sides and try not to let them dry out.  
     Step 2:  Place the tortillas in a row on a countertop.
     Place a dollop of guacamole on the middle of each tortilla.
     Sprinkle a little bit of very thin sliced savoy cabbage on the guacamole.  (About 2 tablespoons.)
     Sprinkle 1 tablespoon of diced tomato over the savoy cabbage.
     Step 3:  Cut a 5 to 6 ounce piece of Shime Saba into 1/4" thick bias slices.
     Place a couple slices on each taco.  (About 1 ounce to 2 ounces per taco is plenty.)
     Place a small portion of wilted garlic chives on top of the Shime Saba on each taco.
     
     Presentation:
     Place the tacos in a row on a plate.
     Garnish the plate with a piece of savoy cabbage leaf.
     Place a small mound of very thin sliced savoy cabbage on the cabbage leaf.
     Place a small mound of paper thin sliced onion next to the thin sliced cabbage.
     Garnish the cabbage with thin sliced red jalapeño pepper.
     Garnish with Chinese garlic chive flowers.  (optional)
     Garnish with an orange habanero chile pepper.  (optional)
     Serve with lime wedges and Mexican hot sauce on the side.

     Cool refreshing Japanese-Mexican Fusion Shime Saba tacos!  

No comments:

Post a Comment