October 15, 2021
By Viva Noronha / Artwork by Erin Sass
My two lone culinary philosophies are that if you can eat you can cook, and that one should not waste any food to the best of their capabilities. Given that my past year has been hallmarked by trying to practice these philosophies in a miniature, McGill ghetto kitchen with iPad-sized counter-space and a temperamental refrigerator, my culinary style has evolved into one based totally on improvisation. In my efforts to salvage wilting herbs and days-old rice before my roommate decides they are too far gone, I have become somewhat experienced in the art of producing something out of nothing. I am excited to document these ventures not only to stress the importance of mitigating personal food waste, given that food insecurity and malnourishment globally has surged in the face of the pandemic, but also to inspire you to give your unloved produce a second look and hopefully a second life.
Crunchy Baja Burrito Bowl
This week, my droopy coriander stems with leaves on their dying breath and some yoghurt one day from its expiration date were begging to be turned into a tangy crema. I finally remembered to thaw out my baja fish filets that had sat frozen for much longer than the delicious, succulent fish warrants. While I didn’t have beer on hand, I highly recommend adding it to the batter as the carbonation in the beer results in a beautifully light and crispy texture for the fried fish when it hits the hot oil. If you don’t want to risk the consequences of deep frying, the fish can be cut into smaller pieces and shallow fried instead. I rounded out the dish with some habanero salsa to rid myself of one more glass container taking up space, and 2-minute pickled shallots for acidity. Finally, I blew off the layer of dust on a can of black beans and sautéed them with onion and salt for some quick frijoles to honor the spirit of what was quickly shaping up to be a deconstructed burrito bowl.
Ingredients (serves two):
Fried fish
- 1 large baja fish filet (such as mahi mahi, cod, or halibut), cut into fingers
- 1/2 cup flour
- 1 tbsp gram flour (optional)
- 1/2 cup water
- 1 tsp paprika
- 1 tsp red chili powder
- 1/4 tsp cumin
- 1 1/2 tsp salt
- 2 cups vegetable oil
Pickled shallots
- 1 shallot, sliced into thin rounds
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tsp sugar
- 1 tsp salt
Habanero salsa
- 1 cup bottled salsa of choice
- 3 pickled habanero peppers
Lime and coriander crema
- 3 tbsp yoghurt
- 1/2 cup finely chopped coriander leaves and stems
- 1/2 lime, juiced
- 1/2 lime, zested
Frijoles
- 15oz can black beans
- 1 small onion diced
- Salt and pepper to taste
For serving
- 1 cup white or brown rice
Steps:
- Bring the white vinegar, water, sugar, salt, and peppercorns to a boil before pouring them over the sliced shallots. Refrigerate until ready to serve.
- Slice up the habanero peppers and combine with the salsa.
- In a blender, food processor, or by hand, combine all the ingredients for the crema and refrigerate until ready to serve. Season with salt and pepper to taste.
- Sauté diced onion in a little oil until the raw smell is gone. Drain a can of black beans and add to onions with salt and pepper. Mash a few of the beans to achieve a chunky consistency for the frijoles. Cook until beans are warmed through.
- Combine flours, paprika, chili powder, cumin, and salt and whisk to combine. Add water to the mixture and whisk until a smooth batter is formed. Batter should have the consistency of a thick pancake batter (add more water as necessary).
- Heat oil in a pan on medium heat until desired temperature is reached (test temperature by dropping some batter in and seeing if bubbles form). Coat the fish in the batter and carefully lower it into the hot oil. Repeat with remaining pieces of fish, being careful to not crowd the pan.
- Fry fish pieces, turning occasionally with tongs, until golden brown and crunchy on all sides.
- Warm up the rice, top with pickled shallots and coriander, and serve with salsa, frijoles, and fried fish. Drizzle the crema over the plate or serve on the side with extra lime wedges.
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