Beer-Battered Filets with Chinese Slaw and Dumplings – Spring Clean-Out Challenge Meal 2

Like every good Catholic, we have fish ready to go for Fridays in Lent. My mom turned me on to Mrs. Paul’s Beer Battered Whole Fish Filets. They actually crisp in the oven and satisfy that fried fish craving. I topped the filets with my spicy Sriracha Cream Drizzle. To add a fresh component, I used my Aunt Marie’s Asian Slaw recipe as am inspiration. Finally, to add a little starch, I steamed some frozen dumplings (from Aldi). This meal is my attempt to clean-out the freezer while adding a little fresh flavor and fun!

Sriracha Cream Drizzle
1 Tbsp light mayo
1/2 Tbsp rice wine vinegar
1/2 Tbsp Sriracha hot sauce

You can double or triple this recipe to meet your needs. Mix all ingredients together. Whisking with a fork is best. Add to a squirt bottle and drizzle with ease.

My Version of Aunt Marie’s Asian Slaw
1 lb coleslaw
4 green onions, chopped
1 handful of cilantro, chopped
1 pkg Chicken flavored Ramen Noodles (or any flavor really)…crush up the raw noodles
1/2 cup sliced almonds
1/4 cup oil
4 Tbsp rice wine vinegar (can use any)
4 Tbsp sugar
Juice of 1/2 a lime
1/2 tsp salt
1/4 tsp pepper
Dash of ground ginger
Pinch of Chinese 5 Spice
Dash of soy sauce
Packet of Ramen seasoning

In a large bowl, combine the slaw, green onions and cilantro. Mix the ingredients from the oil down in a small bowl. Top with almonds and crushed, raw Ramen noodles. Unless I am going to a large party where the slaw will get eaten in one sitting, I like to keep the toppings separate so they don’t get soggy.

Total spent on fresh ingredients= $2.48 for slaw, lime, cilantro, green onions, and ramen





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