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Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette Recipe

Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette Recipe

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Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette

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Ingredients:

Serving

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 tsp pepper (coarsly ground black)
2 tbsp peanut oil (you may use a little more if necessary)
2 tbsp ginger (use fresh cut in matchstick size strips)
2 wonton wrappers (cut into matchstick size strips)
3 tomatoes (sliced into thin wedges)
2 tbsp soy sauce (this and the following ingredients are for the vinegrette)
1 tbsp canola oil
1 tbsp rice wine vinegar
1 tbsp mirin ( sweet rice cooking wine)
1 tbsp lime juice (fresh )
1 1/2 tsp sugar
1 tbsp ginger (grated )
1 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	162.16 Kcal (679 kJ)
Calories from fat	106.13 Kcal
		% Daily Value*
Total Fat	11.79g	18%
Cholesterol	0.36mg	0%
Sodium	544.46mg	23%
Potassium	248.97mg	5%
Total Carbs	11.38g	4%
Sugars	3.78g	15%
Dietary Fiber	2.1g	8%
Protein	3.13g	6%
Vitamin C	9.9mg	17%
Vitamin A	0.2mg	5%
Iron	0.7mg	4%
Calcium	29.2mg	3%

Amount Per 100 g
Calories	99.77 Kcal (418 kJ)
Calories from fat	65.29 Kcal
		% Daily Value*
Total Fat	7.25g	18%
Cholesterol	0.22mg	0%
Sodium	334.97mg	23%
Potassium	153.18mg	5%
Total Carbs	7g	4%
Sugars	2.32g	15%
Dietary Fiber	1.29g	8%
Protein	1.93g	6%
Vitamin C	6.1mg	17%
Vitamin A	0.1mg	5%
Iron	0.5mg	4%
Calcium	18mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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