| 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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