Peppered hawaiian fish with asian slaw

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Hawaiian fish*
2 tablespoons Peanut or salad oil
Coarsely ground pepper
8 Won ton skins**
2 Medium firm-ripe tomatoes
1 cup Edible-pod pea slivers
1 cup Carrots,shredded
2 cups Finely cut shreds cabbage
½ cup Fine slivers fresh ginger
1½ tablespoon Oriental sesame oil
¼ cup Reduced-sodium soy sauce
1½ tablespoon Rice vinegar
1½ tablespoon Mirin (sweet sake)
1½ tablespoon Sugar
1½ tablespoon Lime juice
1 Small garlic clove,minced

Directions

ASIAN SLAW AND VINAIGRETTE

* - cut into 12 equal portions (see cooking basics) ** - cut into ¼" strips

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1. Rub fish with 1 tablespoon peanut oil instead of salad oil; sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over medium-high heat. Add won ton strips; stir until golden and crisp, 4-5 minutes. Drain on towels.

2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw and tomatoes on 4 plates.

3. Saute fish (see cooking basics); set on plates. Spoon remaining vinaigrette over fish and tomatoes. Top slaw with won ton strips. 

*** ASIAN SLAW AND VINAIGRETTE *** 1. In a bowl, mix peas, carrots and cabbage. 2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

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