Fish Taco

Fish Fillet - 1 lb.

Taco Seasoning - 6 tsp

Ranch Dressing - 3 tbsp.

Coleslaw mix - 4 cup

Jalapeno - 1, chopped

Tortilla - 10

Red Pepper Sauce

Tomatillo Sauce

Spray an Aluminum Foil with Cooking Spray. Sprinkle both sides of the Fish Fillet with Taco Seasoning.

Place Fish on the center of Foil. Seal edges, by making a tight fold on all edges and forms a packet. Place the packet on a grill at high heat. Cover and cook for 5 min on each side. Allow to cool down completely, then unwrap the foil packets and cut them into bite size pieces.

Turn off the stove and wrap the Tortillas in Foil; place the Tortillas on the grill for 5 min. or until warm.

In a large bowl, mix Ranch Dressing and Taco Seasoning. Stir in Coleslaw mix and Jalapenos; toss well and keep aside.

Take a Tortilla and spoon 1/4 cup Coleslaw mixture and 1/4 cup Fish. Fold tortillas around the filling.

Serve warm with Red Pepper and Tomatillo sauce.

Poha Chivda

Oil - 2 tbsp.

Cumin seeds- 1 tsp

Asafetida - a pinch

Curry leaves

Peanut - 1/4 cup, roasted

Roasted Channa Dhal - 2 tbsp.

Cashew - 10

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Salt

Poha - 3 cup, roasted

Heat Oil in a large pan.

Temper Cumin seeds, Asafetida and few Curry leaves.

Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Poha and roast until crispy.

Can be stored in an airtight container for upto a month.

Substitute with Corn Flakes to make Corn flakes Chivda

Spicy Gochujang Noodles

16 ounces (450g) fresh udon noodles (see Note 1 for subs)

Gochujang sauce

3 tablespoons gochujang (see Note 2)

1 tablespoon toasted sesame oil

2 tablespoons soy sauce (use tamari for GF)

2 tablespoons mirin (or rice vinegar)

1 ½ tablespoons organic brown sugar (see Note 3)

1 tablespoon gochugaru (optional)

Aromatics and vegetables

1 heaping tablespoon neutral-flavored oil

1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces (dark green tops sliced thinly on a bias, reserved for garnish)

4 garlic cloves, finely chopped

1- inch piece ginger, grated or minced

6 to 8 cups (or handfuls) thinly sliced Napa cabbage (250g) OR 2 medium bell peppers, thinly sliced (see Note 4)

¼ cup (32g) roasted white sesame seeds (see Note 5)

Finishing

A few handfuls of Thai basil leaves (or fresh cilantro, chopped)

A drizzle of toasted sesame oil

Cook the noodles according to the package, but cook for a minute less to avoid a soggy dish. For fresh udon noodles, add to a pot of boiling water and cook for 1 minute; use a chopstick to loosen the noodles from their bundle and cook for another 30 seconds.

Scoop out some noodle water, then drain the noodles.

Make the sauce. Whisk together the gochujang, toasted sesame oil, soy sauce, mirin or vinegar, sugar, and gochugaru if using. Set aside.

Cook the aromatics. Heat the oil in a large frying pan over medium-high heat. Once shimmering, add the scallion whites and greens, garlic, and ginger (and bell pepper, if using). Season with a pinch of salt and cook for 1 to 2 minutes over medium-high heat. If using Napa cabbage, add it now; season with a pinch of salt, and stir-fry for 3 minutes, or until it reduces in size and is tender but not soft.

Add in the gochujang sauce and the sesame seeds and allow to sizzle. Add in the cooked noodles and use tongs to coat them in the sauce. If it feels dry, add a spoon or two of noodle water to bring the sauce together (more likely the case when using dry noodles; fresh udon noodles usually don’t need the water). Cook for 1 to 2 minutes, or until the sauce clings to the noodles.

Off the heat, stir in the Thai basil and a drizzle of toasted sesame oil.