Peppered Hawaiian Fish With Asian Slaw Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Hawaiian fish*,
2 tbsp: Peanut or salad oil,
Coarsely ground pepper,
8: Won ton skins**,
2 Medium: firm-ripe tomatoes,
ASIAN SLAW AND VINAIGRETTE
1 cup: Edible-pod pea slivers,
1 cup: Carrots, shredded
2 cup: Finely cut shreds cabbage,
1/2 cup: Fine slivers fresh ginger,
1 1/2 tbsp: Oriental sesame oil,
1/4 cup: Reduced-sodium soy sauce,
1 1/2 tbsp: Rice vinegar,
1 1/2 tbsp: Mirin, sweet sake
1 1/2 tbsp: Sugar,
1 1/2 tbsp: Lime juice,
1 Small: garlic clove, minced
Directions:
* - cut into 12 equal portions (see cooking basics)
** - cut into 1/4" 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.
Source from luhu.jp
** - cut into 1/4" strips
=======================================================
============== ===
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.
Source from luhu.jp
Tags
Fish