I love making fish tacos, especially during these sweltering summer days and nights. The crunch of the deep-fried fish and the sweet coolness of the mango salsa and coleslaw satisfied my craving for something refreshing with layered flavors.
- Flour tortillas
I love asparagus. My dad would blanch the spears and then drizzle melted butter with a sprinkle of salt. Wow, even typing that brings a smile to my face.
Since asparagus is in season and is cheaper this time of year, I wanted to experiment a bit. I made this dish this year for Easter and it has fast become my cousin Sheryl’s favorite dishes.
Eating whole fish is very typical in most Asian households. In my household, we ate pan-fried tilapia and baked milkfish stuffed served with a mango-type salsa. I love fish, but I hate fish with lots of small bones (like milkfish). That’s why I really gravitated to croaker, which has far less bones.