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1
1.
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2
Combine the cabbage, snow peas, and carrot and toss to blend.
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3
Sprinkle both sides of the fish with the pepper.
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4
Cut each fish steak into 3-4 evenly sized pieces.
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5
Cover vegetables and fish separately and refrigerate for 1-4 hours.
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6
2.
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7
Heat 2 T. of the Peanut Oil in a small skillet over med heat, add 2T.
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8
fresh ginger, and fry until golden, under 30 seconds.
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9
Remove with a slotted spoon and transfer to a peper towel to drain.
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10
Add the wonton strips and fry until crisp and golden, stirring constantly, about 1 minute.
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11
Discard the oil.
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12
3.
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13
Heat remaining 1 t. peanut oil in a heavy nonstick skillet over high heat until very hot.
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14
Add tuna and cook until brown and juicy and pale pink in the center, aobut 3 minutes.
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15
Other fish should be cooked through, about 2 1/2 minutes per side.
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16
Transfer the fish to 4 plates.
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17
4.
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18
Toss half the vinaigrette with the crispy slaw and divide among the 4 plates.
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19
Sprinkle the ginger and wonton strips over the slaw.
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20
Spoon the remaining vnaigrette over the fish, dividing evenly.
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21
Here is the recipe for the Soy Vinegrette (ingredients listed above).
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22
5.
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23
2 T. soy sauce, 1T.
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24
canola oil, 1 T. Rice wine vinegar, 1 T. mirin, 1 T. fresh lime juice, 1 1/2 t. sugar, 1 t. grated ginger, 1 t. oriental sesame oil and 1 small clove garlic, crushed.
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25
Combine all ingredients in small bowl or jar , cover and refrigerate until ready to use.
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26
The vinegrette may be made up to 2 days ahead.
