According to my driver’s license and creaky knees, I’m an adult. And this morning I spent a bit of time trying to find the best ratio of Sriracha hot sauce with vanilla pudding to put on my store bought fish fingers, just so I could take a picture of them with my toy TARDIS.
A very sad adult….
The fiftieth anniversary of Doctor Who will be taking place this Saturday morning and I wanted a suitable a meal to eat while I watch this event because I am a fancy, fancy person.
The first place I looked was the very fun Dining with the Doctor: The Unauthorized Whovian Cookbook. Written by Chris-Rachael Oseland (she of the very good Kitchen Overlord website), it’s literally got a recipe for every episode of Nu Who, including a recipe for Fish Custard Tacos.
Now, while I love like the idea of Fish Custard Tacos, reading the recipe, I realized that there was no custard to be found. Which, actually, is a perfectly sane and reasonable thing. However, I thought maybe there could be a way to incorporate custard (or pudding, and yes, I know they are not technically the same, but I am not really feeling like making custard from scratch because I am a very lazy person) into the recipe.
I found equal parts pudding to the hot sauce made a pretty decent condiment for fish tacos. Do a few tests yourself beforhand to find that nice sweet spot of hot and vanilla-y sweetness.
So, here you go, a modified Fish Custard Taco recipe:
- Box o’ fish fingers
- Corn tortillas
- 1 box of instant vanilla pudding
- 1 cucumber
- 1 carrot
- cilantro, chopped
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1/4 water
Now, you know how many people you’re feeding, so adjust your fish finger numbers accordingly. First things first, lets pickle some veggies.
Julienne! Chop your cucumber and carrot into matchstick size bits (or, if you want, julienne the cucumber and grate the carrot. Might be a bit better. Or not. Do what you want. Seriously. Stop bugging me.)
In a small saucepan over medium to high heat, combine your sugar, water, and rice wine vinegar. When it starts to boil, stir until the sugar has dissolved. Remove from heat and let the mixture cool down.
Place your veggies in a bowl and pour in cooled down rice wine vinegar/sugar mixture. Let it sit for at least 30 minutes.
Now, while your veggies are marinating, cook your fish fingers and mix up your vanilla pudding.
For the dressing, you are going to combine the vanilla pudding with Sriracha sauce. I like it relatively hot, so I make a ratio of 1:1 Sriracha to pudding. Adjust depending on your own tolerance.
Now, once your fingers are crisply cooked, your veggies are satisfactorily pickled, and your pudding has been mixed, put it altogether.
Briefly nuke your corn tortillas to warm them up. Place the fish on the tortilla, drop in your veggies, and slather in pudding sauce. Sprinkle on some cilantro.
Eat. Make More. Repeat.
Surprisingly, really fucking good.
Saturday morning breakfast, here I come.
Also, for Vancouver people who are eager to catch the Day of the Doctor with, y’know, other people (and aren’t one of the lucky few to get tickets to a cinema screening), you should check out the Storm Crow Tavern on Commercial Drive. Apparently, they are doing fun stuff all day to celebrate. Plus, they’ve been giving out free buttons all week, so you have to love them.
Check it out here.