Fish n’ Chips is a popular dish on menus all over the world. According to Wikipedia, it was first introduced into Great Britain’s working classes during the 16th century by Jewish refugees from Portugal and Spain who referred to it as ‘pescado frito’ (fried fish).
This month, the Creative Cooking Crew is challenged to reinterpret this iconic dish and make it our own — take it “some place it’s never been before”.
I love Asian-inspired dishes because they generally hit all your taste receptors and this dish didn’t disappoint. There was heat, sweet, acid, freshness, and textures.
So, instead of the usual fried cod fish accompanied by potatoes, cole slaw and tartar sauce …
Beer and Ground Wasabi Peanut-Battered Shrimp
Baked Wonton Chips
Bok Choy and Mango Slaw
Sweet Chili Aioli Dipping Sauce
OK, I know shrimp are technically crustaceans … however, they are always lumped in the fish (and seafood) category on menus and it’s where I wanted to take my dish for the challenge.
The Prep Details
Shrimp were prepared with a batter which included beer and ground Wasabi peanuts.
The chips are wonton skins baked at 400 degrees till crisp.
The slaw (which was delicious) came together by julienning baby bok choy and mango and then dressing it with sesame oil, rice wine vinegar, chili flakes and black salt.
The dipping sauce was a blend of sweet chili sauce and mayo.
Fresh chopped cilantro and lime wedges served as garnishes.