Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette

Name: Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup napa cabbage (finely shredded); 1/2 cup snow peas (matchstick size strips); 1/2 cup carrot (matchstick size strips); 4 tuna steaks (or swordfish, or halibut , 1/2 inch thick about 6 oz. each); 2 teaspoons pepper (coarsly ground black); 2 tablespoons peanut oil (you may use a little more if necessary); 2 tablespoons ginger (use fresh ginger cut in matchstick size strips); 2 wonton wrappers (cut into matchstick size strips); 3 tomatoes (sliced into thin wedges); 2 tablespoons soy sauce (THIS AND THE FOLLOWING INGREDIENTS ARE FOR THE VINEGRETTE); 1 tablespoon canola oil; 1 tablespoon rice wine vinegar; 1 tablespoon mirin (sweet rice cooking wine); 1 tablespoon lime juice (fresh); 1 1/2 teaspoons sugar; 1 tablespoon ginger (grated); 1 teaspoon sesame oil (oriental); 1 garlic clove (crushed)

Submitted by Miss V

"This East-meets-West recipe is from Allen Wong. This is a good basic method by which you can cook several types of fish steaks: ahi tuna, swordfish, or halibut. Wonton wrappers are sold in many supermarkets in the specialty product section. If not available, just omit them."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4

ingredients

1 cup napa cabbage (finely shredded)
¹⁄₂ cup snow peas (matchstick size strips)
¹⁄₂ cup carrot (matchstick size strips)
4 tuna steaks (or swordfish, or halibut , 1/2 inch thick about 6 oz. each)
2 teaspoons pepper (coarsly ground black)
2 tablespoons peanut oil (you may use a little more if necessary)
2 tablespoons ginger (use fresh ginger cut in matchstick size strips)
2 wonton wrappers (cut into matchstick size strips)
3 tomatoes (sliced into thin wedges)
2 tablespoons soy sauce (THIS AND THE FOLLOWING INGREDIENTS ARE FOR THE VINEGRETTE)
1 tablespoon canola oil
1 tablespoon rice wine vinegar
1 tablespoon mirin (sweet rice cooking wine)
1 tablespoon lime juice (fresh)
1 ¹⁄₂ teaspoons sugar
1 tablespoon ginger (grated)
1 teaspoon sesame oil (oriental)
1 garlic clove (crushed)

directions

1. Combine the cabbage, snow peas, and carrot and toss to blend. Sprinkle both sides of the fish with the pepper. Cut each fish steak into 3-4 evenly sized pieces. Cover vegetables and fish separately and refrigerate for 1-4 hours.
2. Heat 2 T. of the Peanut Oil in a small skillet over med heat, add 2T. fresh ginger, and fry until golden, under 30 seconds. Remove with a slotted spoon and transfer to a peper towel to drain. Add the wonton strips and fry until crisp and golden, stirring constantly, about 1 minute. Discard the oil.
3. Heat remaining 1 t. peanut oil in a heavy nonstick skillet over high heat until very hot. Add tuna and cook until brown and juicy and pale pink in the center, aobut 3 minutes. Other fish should be cooked through, about 2 1/2 minutes per side. Transfer the fish to 4 plates.
4. Toss half the vinaigrette with the crispy slaw and divide among the 4 plates. Sprinkle the ginger and wonton strips over the slaw. Spoon the remaining vnaigrette over the fish, dividing evenly. Here is the recipe for the Soy Vinegrette (ingredients listed above).
5. 2 T. soy sauce, 1T. 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. Combine all ingredients in small bowl or jar , cover and refrigerate until ready to use. The vinegrette may be made up to 2 days ahead.