Title: Peppered Hawaiian Fish with Asian Slaw
Categories: Seafood
Yield: 4 Servings

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

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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