According to my husband, this meal “had to be shared with the world”!! During lent, I try to make sure that I don’t serve meat on Friday out of respect for my husband’s catholic upbringing. I try to come up with creative ideas so we don’t get burnt out on fish sticks and french fries. So, I decided to make a fish sandwich and fries with an asian flare.
To start, first thing in the morning, I cut four large haddock filets into manageable size pieces. They went into a gallon size ziplock bag with about two tablespoons of olive oil, a pinch of sea salt, and a liberal amount of chinese five spice. If you aren’t familiar with five spice, you should try it! It is a chinese spice mix made up of bajiao (star anise), cloves, cinnamon, huajiao (sichuan pepper) and ground fennel seeds. It is a truly unique mix. Make sure to mix the bag well to coat the fish evenly.
Next I made the slaw to go on top of the sandwich. I used one bag of cole slaw mix (eight ounces I think). To this I added a few tablespoons of veganaise (I like the grape seed one, or you could use mayonnaise), a quarter cup or so of honey ginger white balsamic vinegar (there is no substitute for this one!!), pinch of sea salt, and a few generous shakes of aji nori furikake (seaweed and sesame seed mix).
The fish in its marinade and the slaw went into the fridge to allow the flavors to marry for the day. A few scallions also got chopped up to put on top of the sandwiches and went in the fridge in a small container. The meal is halfway done and I haven’t even left for work yet!
When I got home from work, I preheated the oven to 375*. Then I sliced up four or five yukon gold potatoes. These are by far my favorite potato! Love the texture and flavor. I don’t think they are quite as starchy as other potatoes. By all means, substitute your favorite potato. I sliced them fairly thin, but if you like thicker fries, go for it. The potatoes got tossed with chinese five spice and sea salt and placed in a single layer on a parchment paper lined (easy clean up) cookie sheet. They went in the oven on the bottom shelf for forty-five minutes until they were nice and crispy.
About a half hour into the cooking time for the french fries, the fish got put onto a baking sheet (also parchment paper lined) of its own and placed on the top shelf of the oven. The fish only needs about fifteen minutes or it will dry out!
When everything comes out of the oven, the sandwiches can be made. Roll of choice, some of the fish, topped with the slaw and some scallions. The five spice fries get served up on the side. I lost count of how many times my hubby said “this is REALLY good”….which means it was a good meal!