Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Hawaiian fish*
2 tb Peanut or salad oil
Coarsely ground pepper
8 Won ton skins**
2 Medium firm-ripe tomatoes

-----------------ASIAN SLAW AND VINAIGRETTE----------------------
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

* - 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.

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