-
1
Wasabi Sauce -- First add the water to the wasabi paste in a small bowl or measuring cup and let set 5 minutes.
-
2
Then add all the ingredients and refrigerate.
-
3
Make this ahead of time.
-
4
Lentils -- In a medium sauce pan, bring the chicken broth, lentils, onion and garlic to a broil.
-
5
Reduce the heat to low and simmer covered for approximately 30 minutes until tender.
-
6
Remove from the heat and add the vinegar, salt, pepper and water chetsnuts.
-
7
Again, make this ahead of time if you want and just reheat.
-
8
If making ahead, just transfer to a bowl and cover.
-
9
Can keep up to a couple of days in the refrigerator.
-
10
Seafood -- Mix the wine, lemon juice, ginger, soy in a large baggie or you can use a bowl and add the seafood.
-
11
Marinade 20 minutes (10 minutes for scallops).
-
12
Now if you don't make the lentils ahead, this is the perfect time to make them as you let your seafood marinade.
-
13
Cooking Seafood -- Now obviously what you cook will change the cooking times.
-
14
Make sure to season your seafood with a little pepper and then just saute in a little vegetable oil.
-
15
Thicker fish such as cod, halibut, salmon which are my favorites will take longer, approximately 5-7 minutes per side, if that until golden brown.
-
16
Tilapia, if you use it will take less time, just a couple of minutes per side; and if you use scallops, just 1-2 minutes per side until golden brown.
-
17
Serve -- On each plate, add 1 cup of the shredded cabbage.
-
18
Then top with the hot lentils (if you just made them) or reheat them in the microwave for just a couple of minutes until hot (if reheating, just add a little water, a couple of tablespoons).
-
19
Then top the lentils with the grilled fish or scallops and finish with a spoon of the chilled wasabi sauce.
-
20
Enjoy!
