Ingredients
1 1/2 lb hawaiian fish*
2 tbsp peanut or salad oil
1 coarsely ground pepper
8 won ton skins**
2 medium firm-ripe tomatoes
ASIAN SLAW AND VINAIGRETTE
1 cup edible-pod pea slivers
1 cup carrots,shredded
2 cup finely cut shreds cabbage
1/2 cup fine slivers fresh ginger
1 1/2 tbsp oriental sesame oil
1/4 cup reduced-sodium soy sauce
1 1/2 tbsp rice vinegar
1 1/2 tbsp mirin (sweet sake)
1 1/2 tbsp sugar
1 1/2 tbsp lime juice
1 small garlic clove,minced
Directions
* - cut into 12 equal portions (see cooking basics)
** - cut into 1/4" strips
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1. Rub fish with 1 tablespoon peanut oil instead of salad oil;
sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over
medium-high heat. Add won ton strips; stir until golden and crisp,
4-5 minutes. Drain on towels.
2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw
and tomatoes on 4 plates.
3. Saute fish (see cooking basics); set on plates. Spoon remaining
vinaigrette over fish and tomatoes. Top slaw with won ton strips.
*** ASIAN SLAW AND VINAIGRETTE ***
1. In a bowl, mix peas, carrots and cabbage.
2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame
oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy
sauce, rice vinegar, mirin, sugar, lime juice, and garlic.
Servings: 4 servings
Peppered Hawaiian Fish With Asian Slaw Recipe brought to you by Recipe Ideas
Categories: Fish; Hawaiian; Salad; Seafood
The History of Recipes
Written recipes as an idea can be found far back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these old recipes were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius wrote some documents describing recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. Aspicius recounts how the Roman chefs were skilled in the use of many different aromatic flavours, including many that are still in use today like bay, fennel and asafoetida. Over the next few hundred years, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. The arrival of TV gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Peppered Hawaiian Fish With Asian Slaw recipe.
