Recipe for Peppered Hawaiian Fish with Asian Slaw 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 lb Hawaiian fish*
2 tbl Peanut or salad oil
Coarsely ground pepper
8 x Won ton skins**
2 med firm-ripe tomatoes
----------------- ASIAN SLAW AND VINAIGRETTE ----------------
1 cup Edible-pod pea slivers
1 cup Carrots,shredded
2 cup Finely cut shreds cabbage
1/2 cup Fine slivers fresh ginger
1/2 tbl Oriental sesame oil
1/4 cup Reduced-sodium soy sauce
1/2 tbl Rice vinegar
1/2 tbl Mirin (sweet sake)
1/2 tbl Sugar
1/2 tbl Lime juice
Instructions:
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.

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