Peppered Hawaiian Fish With Asian Slaw Recipe

Peppered Hawaiian Fish With Asian Slaw Recipe

Ingredients:

1-1/2 lbs of Hawaiian fish; cut equally to 12 portions
2 Tbsps of peanut oil
Pepper (coarsely ground)
8 pcs of won ton skins; cut to 1/4-inch strips
2 pcs of tomatoes (firm-ripe, medium)

For the Asian Slaw & Vinaigrette:
1 c of pea (edible-pod); slivered
1 c of carrots (fresh); shredded
1/2 c of ginger (fresh); slivered finely
2 c of cabbage; shredded finely
1-1/2 Tbsps of sesame oil
1-1/2 Tbsps of Mirin
1/4 c of soy sauce (reduced-sodium)
1-1/2 Tbsps of vinegar (rice)
1-1/2 Tbsps of sugar
1-1/2 Tbsps of juice (lime)
1 pc of garlic clove (small); minced

Instructions:

Rub the fish with (1 tablespoon) oil then sprinkle pepper. Heat the rest of oil on a pan above moderately high heat. Fry strips of won tons till crisp and golden, about 4 to 5 mins. Drain excess oil on paper towels.

Mix half of vinaigrette and the slaw. Place tomatoes and slaw equally on four plates. Saute the fish pieces and set them on the plates. Drizzle the rest of vinaigrette above the fish and the tomatoes. Place the slaw on top the fried won tons.

Slaw:
Combine peas, cabbage, and carrots; mix them well.

Vinaigrette:

Mix (sesame) oil and ginger on a pan above moderately high heat. Stir till golden or for 2 to 3 mins. Take out from the heat then add vinegar, soy sauce, mirin, juice, garlic, and sugar. Stir thoroughly till smooth.

Serves 4

>> Peppered Hawaiian Fish With Asian Slaw Recipe