Viet-Cajun Fish with Zoodles

Viet-Cajun Fish with Zoodles

Sale price$10.90
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Cajun....what's that? The short answer is it's a cuisine hailing from southern Louisiana, where the food is steeped in French, Spanish and West African influences. What does it really mean: Great tasting spices. We paired all those spices with the savory-ness of Vietnamese fish sauce and garlic and it immediately brings back memories of those backyard crawfish boils in April. A twirl of zoodles (zucchini) helps to cleanse your pallet so you can dig in for another mouthful.....mmm

PS: If you're afraid of splattering oil, pop everything in the oven with some oil and bake it for 18 minutes. 

PPS: If you're brave, you can cook it for longer; the spices will form a dark crust which also happens to be our preferred way of cooking (blackened fish)....however, it does cause quite a bit of smoke so be warned.

Bocourti: 120g
Zucchini: 80g
Garlic: 5g
Ginger: 5g
Cilantro: 5g
Capers: 2g

Sauce: 10 ml

Fish Sauce, Lemon Juice, Sugar, Garlic, Ginger, Capers

What to Expect

Effort Level: 2 Hats

Equipment Needed: Pan

Cooking Time: 8-10 minutes

Spice Level: Mild Spice

Total Calories: 205 kcal