| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Fish | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Hawaiian fish* |
| 2 | tb | Peanut or salad oil |
| Coarsely ground pepper | ||
| 8 | Won ton skins** | |
| 2 | Medium firm-ripe tomatoes | |
| 1 | c | Edible-pod pea slivers |
| 1 | c | Carrots,shredded |
| 2 | c | Finely cut shreds cabbage |
| 1/2 | c | Fine slivers fresh ginger |
| 1 1/2 | tb | Oriental sesame oil |
| 1/4 | c | Reduced-sodium soy sauce |
| 1 1/2 | tb | Rice vinegar |
| 1 1/2 | tb | Mirin (sweet sake) |
| 1 1/2 | tb | Sugar |
| 1 1/2 | tb | Lime juice |
| 1 | Small garlic clove,minced |
INSTRUCTIONS
ASIAN SLAW AND VINAIGRETTE * - 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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