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Do you like Japanese food? Eric’s been begging me to go. I am just not into it. Sushi to me feels like I’m eating a giant eel that’s hard to chew, and all I can think while I’m chewing is, I could be eating pizza right now. I didn’t even order sushi, that’s how lame of a Japanese restaurant attendee I am. I ordered Tonkatsu on a friend’s recommendation, and I didn’t love it. I know, I know, what a lame friend, right? (Just kidding Sarah.) Sarah loves Japanese food. Which is perfect for her, because she just moved to Japan (for real, her husband’s in the military).
The chopsticks in these photos are a total sham, of course. Basically they exist in my house only so that my kids can steal them out of the drawers every now and then to sword fight with them. Then I make them put them back for the next time we eat sushi. Just kidding. They will stay there until the next time they feel inclined to have a mini sword fight, or the next time I want to try to make my Asian salad look more authentic. Because sushi never happens at our house. I like my fish fried breaded and baked thankyouverymuch. Like this:
I’m not claiming this salad as Japanese food, by the way. And I’m not even sure calling this an Asian salad justifies the use of chop sticks. (Am I that annoying American who doesn’t know anything? Kind of like how the president played “Edelweiss” for the Austrian ambassador one time, only to find out that that’s not even an Austrian song, it was just written for the Sound of Music? Yup, I think that’s me.)
What I DO know is that this salad is amazing in every single way, no matter how many forks or mini swords you use to eat it. I’ve talked before about how much I don’t love salad, but today is a huge, glorious exception. Delicious crispy fish paired with crunchy cabbage, tons of cilantro and some peas to round it out.
The best part are the crunchies though. You take some dry ramen noodles, mix it with almonds and sesame seeds, and bake it in some butter. It’s sooo good and I could eat it all by itself. But it’s even better with everything all mixed together and topped with a tangy 5-ingredient dressing. Here’s a quick refresher on how to shred cabbage. You could totally buy a bag of angel hair cabbage at the store too, to make this even faster!
I love using Gorton’s filets as a quick short cut for dinner. (I’m all about the shortcuts lately!) They are SO good and so fast, and an easy way to get more fish in our diet. I always have some in the freezer for last minute dinners. Click here and here for some other recipe ideas using Gorton’s! One year ago: My Favorite Caramel Sauce <it’s the best. Two years ago: Cream Cheese Pumpkin Puffs Three years ago: Curried Chicken Salad Sandwiches with Naan This post is sponsored by Gorton’s Seafood, but all opinions are my own of course! Thanks for supporting the amazing brands that keep The Food Charlatan chugging along. You can follow Gorton’s on Facebook, Pinterest, Twitter and Instagram! More salads to love! Black Bean and Couscous Salad « this would be another great salad to top with Gorton’s filets.
Beer-Battered-Fish Burrito Bowl with Orange Avocado Salsa:
Easy Fishstick Tacos: I know these are ugly but I promise they’re delicious. I’ve been making these for years!
More delicious fish salads: Korean Miso and Honey Glazed Cod from Foodie with Family Ahi Tuna Poke and Mango Salad from FoodieCrush Blackened Fish Taco Salad from Chef de Home
