Go Fish is definitely my favourite fish and chips stand in Vancouver. Especially now that it’s sunny and biking the seawall has become a part of my regular routine – it is impossible to pass Go Fish without wanting to stop. Luckily, the long lineups deter me from stopping by everyday.
Anyway, during my trip to Victoria, Irene took me to Go Fish’s sister restaurant – Red Fish Blue Fish, which is equally awesome and has more items on the menu like the cod dog and fish poutine!
They operate out of a shipping container, complete with a green roof. Their space is a little bigger than Go Fish and provides more space to sit and enjoy your meal on the pier.
A local fisherman provides most of their fish and they are a member of Ocean Wise.
The salmon fish and chips and tuna tacones are my favourite things to order on the menu. I was so excited to hear that Irene got the recipe for Red Fish Blue Fish tuna tacones for us!! And, more importantly, I was excited to re-create their Spicy Spot Prawn Mayo!!
There were live spotted prawns at the grocery store so I got 6 of them, which was half a pound. They didn’t have any fresh albacore tuna at the seafood counter though, so I bought cod instead. Unfortunately, this means that instead of making the Tuna Tacones, we just made our own version of fish tacos. We’ll still share the recipe for the Spicy Spot Prawn Mayo!
Summary
Preparation Time: 10 mins (peeling shrimp)
Cook Time: 5 mins (flash fry and blending)
Servings: 1 small mayonnaise jar
Meal type: Sauce
Grocery Cost: $7.26
Recipe Rating: 
Ingredients
- 1/2 pound of spotted prawns $4.77 (6 medium sized)
- 1/2 ounce canola oil
- 1 1/2 ounce Sriracha hot sauce
- 1 ounce lime juice
- 1 ounce Mirin (I used Rice Vinegar)
- 1 tsp sea salt and pepper mix
- 2 cups mayonnaise $2.49 (I used the whole small jar of mayonnaise)
Instructions
1. Peel prawns.
2. Heat pan on high heat with canola oil.
3. Flash sear the prawns – wait until pan and oil is very hot, then put prawns in for only a few seconds (about 5) per side.
4. Original instructions say to add all ingredients, except mayonnaise, to deglaze the pan, but I had nothing stuck in my pan to deglaze.
5. Put all ingredients, except the mayonnaise, into a food processor and thoroughly process it.
6. Push the contents through a china cap or fine sieve ( I skipped this step ).
7. Vigorously whip mixture into mayonnaise. I just used a whisk, but if you have an immersion blender that would be even better.
Variations
Maybe next time I’ll try to make my own mayonnaise while I’m at it. There are other mayo combinations at Go Fish and Red Fish Blue Fish, such as the Wasabi Mayo, that would be fun to try.
Results
DELICIOUS! Since I love the Tuna Tacones so much, I was delighted to make this sauce. I made about 20 rolls and still have plenty of mayo to spare. I have no idea how long it will last in the Fridge, but I gave it away so that I could experiment with other mayonnaise flavours!
Here are ideas of how to use the Spicy Spot Prawn Mayo:
Our version of the Fish Taco
Our Vietnamese version of the Fish Taco
Spicy Pacific Fish Poutine at Red Fish Blue Fish
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Tags: cod, fish and chips, Go Fish, Mayo, Mayonnaise, Mirin, Red Fish Blue Fish, shrimp mayo, spicy, spicy spotted prawn mayo, spot prawn, Spotted Prawn, Sriracha, tacones, tuna tacones
