Instructions: For dressing: In a large bowl, mix sesame and peanut oils, soy sauce, rice wine vinegar, cilantro, sugar substitute, and chili paste.

Sprinkle fish with salt, pepper and five-spice powder.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook fish 5 minutes, per side, until just cooked through. Transfer to a plate; cover to keep warm.

Heat remaining oil in skillet, cook ginger 1 minute; add broccoli slaw and red pepper. Cover and cook 2 to 3 minutes, until crisp-tender. Remove from heat; add dressing; toss to coat vegetables. Divide warm salad onto four plates. Arrange one fish filet over each salad; garnish with a sprinkling of green onions and toasted sesame seeds.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.