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1
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend.
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2
Season with salt and pepper.
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3
Pour oil into heavy medium saucepan to depth of 1 inch.
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4
Heat oil to 375F.
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5
Working in batches, fry wonton strips until golden and crisp, about 1 minute.
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6
Using tongs, transfer wonton strips to paper towels; drain.
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7
Sprinkle with salt and pepper.
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8
(Dressing and wonton strips can be made 2 hours ahead.
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9
Let stand at room temperature.)
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10
Place tomatoes in small bowl.
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11
Add 2 tablespoons dressing and toss to coat.
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12
Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds.
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13
Drain, rinse with cold water and pat dry.
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14
Place in medium bowl; toss with 2 tablespoons dressing.
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15
Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.
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16
Transfer seeds to large plate.
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17
Sprinkle fish with salt and pepper.
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18
Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere.
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19
Return same skillet to high heat.
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20
Brush skillet with some of deep-frying oil.
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21
Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side.
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22
Transfer fish to work surface.
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23
Mound lettuces on 4 plates.
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24
Thinly slice fish; arrange fish, slices overlapping, on lettuces.
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25
Surround lettuces with tomatoes, carrots and peas, dividing equally.
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26
Drizzle each salad with some dressing.
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27
Garnish with wonton strips.
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28
Serve, passing any remaining dressing separately.
