Turmeric Fish Sandwich
21 ingredients
1 steps
Ingredients
- Turmeric Fish
- 1 pound of firm white fish filets
- 1 cup flour
- 2 tablespoons powder turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons oil
- Pickled Watermelon Rind
- 2 cups watermelon rind, skin peeled, with just a little bit of the pink left on
- 4 cups water
- 2 tablespoons salt
- 1 cup apple cider vinegar
- 1/2 cup water
- 4 tablespoons sugar
- Kimchee Coleslaw
- 1 cup of shredded cabbage
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon mayonnaise
- 1/2 teaspoon Sri Racha chili sauce
Directions
-
1{"0":"Turmeric Fish","1":"Pour the flour, turmeric, salt and pepper into a re-sealable plastic bag and mix. Rinse one fish filet and place in the bag. Cover each fish filet with the flour mixture. Heat the oil in a heavy pan. Place the filets down on the oiled pan and fry about 2-3 minutes on each side, depending on the thickness of the filets.","3":"Pickled Watermelon Rind","4":"Place the watermelon rind in a glass bowl that is large enough to hold the 4 cups of water. Add the water and the salt and stir until the salt is dissolved and then let it stand for a few hours in the fridge. Drain the water out and put the watermelon rinds in a pot. Add the cider vinegar, water and sugar. Heat until the water is just about to boil. Let cool completely. Place pickled watermelon rind in a glass jar and then fill with the vinegar mixture.","6":"Kimchee Coleslaw","7":"Mix everything together.","9":"Lightly toast two slices of bread, whatever kind you'd like. In between the two slices place the fish, kimchee coleslaw and pickled watermelon rind."}
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