Crunchy Wasabi-Crusted Fish With Red-Cabbage Slaw Recipe

Name: Crunchy Wasabi-Crusted Fish With Red-Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each); 1/2 teaspoon salt; 1 1/2 teaspoons wasabi paste (from a tube); 1/2 cup mayonnaise; 1 to 1 1/4 cups panko (Japanese bread crumbs); 1/4 cup distilled white vinegar; 1 teaspoon sugar; 1/2 teaspoon dry mustard; 3/4 teaspoon salt; 1 seedless cucumber (usually plastic-wrapped); 8 oz shredded red cabbage (4 cups; from a 10-oz package); Accompaniment: pickled ginger (sushi ginger)

Servings: persons

4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
1/2 teaspoon salt
1 1/2 teaspoons wasabi paste (from a tube)
1/2 cup mayonnaise
1 to 1 1/4 cups panko (Japanese bread crumbs)
1/4 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 seedless cucumber (usually plastic-wrapped)
8 oz shredded red cabbage (4 cups; from a 10-oz package)
Accompaniment: pickled ginger (sushi ginger)

1
Put oven rack in upper third of oven and preheat oven to 400u00b0F. Line a shallow baking pan with foil.
2
Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
3
Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
4
Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each), 1/2 teaspoon salt, 1 1/2 teaspoons wasabi paste (from a tube), 1/2 cup mayonnaise, and more.

Yes, Crunchy Wasabi-Crusted Fish With Red-Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Wasabi-Crusted Fish With Red-Cabbage Slaw

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