Peppered Hawaiian Fish With Asian Slaw

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	Fish	4	Servings

INGREDIENTS

1 1/2	lb	Hawaiian fish*
2	T	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	T	Oriental sesame oil
1/4	c	Reduced-sodium soy sauce
1 1/2	T	Rice vinegar
1 1/2	T	Mirin, sweet sake
1 1/2	T	Sugar
1 1/2	T	Lime juice
1		Small garlic clove, minced

INSTRUCTIONS

~ 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 694 Calories From Fat: 89 Total Fat: 10g Cholesterol: 18mg Sodium: 1325.9mg Potassium: 517.9mg Carbohydrates: 130.9g Fiber: 5.6g Sugar: 8.8g Protein: 20.8g