Char Siew White Cod Taco with Blood Orange Salsa

by Clover Ng @ 11 Feb 2014
Char Siew White Cod Taco with Blood Orange Salsa 200g cod fish fillets, cut into sticks (3cm x 6cm)
5g beetroot powder (or red food colouring)
1 avocado piece, sliced
½ head cabbages, shredded
 
Char Siew Marinade

40g sugar
15g chopped garlic
5g Chinese parsley leaves
30ml light soy sauce
15ml dark soy sauce
5ml shaoxing jiu (Chinese rice wine)
 
Taco Shell

2 whole eggs (egg whites only)
2 Chinese rice sheets
2 seaweed sheets, roasted
Cooking oil, for deep-frying
Sea-salt, to taste
 
Blood Orange Salsa

15g finely chopped onions
1 blood orange piece, rind removed
3g shredded chives
5g chopped Japanese leeks
 
For the char siew marinade: Whisk all the ingredients in a mixing bowl and set aside. Marinate the cod fish sticks in the char siew marinade overnight in the refrigerator. Bake the marinated cod in a pre-heated oven at 250°C until the meat is flaking apart, for about 10 minutes.

For the taco shell: Whip the egg whites in a mixing bowl until stiff peaks form. Brush a thin layer of whipped egg whites onto the Chinese rice sheets and paste the roasted seaweed sheets to it. Cut the Chinese rice and roasted seaweed sheets into equal squares and place in between 2 slotted ladles. Set aside. Heat the cooking oil in a wok to 175°C and deep-fry the Chinese rice and roasted seaweed sheets one by one until golden browned. Season to taste with sea salt.

For the blood orange salsa: Mix all the ingredients in a mixing bowl and set aside.
Fill the taco shell a quarter full with the shredded cabbages and top with a layer of avocado. Layer the baked char siew cod over. Add a spoonful of the blood orange salsa over. Serves 1