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
=======================================================
============== ===
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
It is possible to trace the history of meal recipes way back into antiquity, in fact as far as ancient Egypt, and quite possibly further than that. However, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later, there were two books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are not about the indian food that appears on menues today, but rather accounts of the types of food prepared for the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an increase in recipe publications, some of which still exist in private cookery archives. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and recording recipes to help cooks of their time. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Peppered Hawaiian Fish With Asian Slaw recipe.
