Peppered Hawaiian Fish with Asian Slaw

Peppered Hawaiian Fish with Asian Slaw Ingredients

1 1/2 lb Hawaiian fish*	1/2 c Fine slivers fresh ginger
2 tb Peanut or salad oil	1 1/2 tb Oriental sesame oil
Coarsely ground pepper	1/4 c Reduced-sodium soy sauce
8 Won ton skins**	1 1/2 tb Rice vinegar
2 Medium firm-ripe tomatoes	1 1/2 tb Mirin (sweet sake)
ASIAN SLAW AND VINAIGRETTE	1 1/2 tb Sugar
1 c Edible-pod pea slivers	1 1/2 tb Lime juice
1 c Carrots,shredded	1 Small garlic clove,minced
2 c Finely cut shreds cabbage

Instructions for Peppered Hawaiian Fish with Asian Slaw

* - cut into 12 equal portions (see cooking basics) ** - 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Hawaiian

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