Title: Peppered hawaiian fish with asian slaw
 Categories: Fish
      Yield: 4 Servings
 
  1 1/2 lb Hawaiian fish*
      2 tb Peanut or salad oil
           Coarsely ground pepper
      8    Won ton skins**
      2    Medium firm-ripe tomatoes

MMMMM-----------------ASIAN SLAW AND VINAIGRETTE----------------------
      1 c  Edible-pod pea slivers
      1 c  Carrots,shredded
      2 c  Finely cut shreds cabbage
    1/2 c  Fine slivers fresh ginger
  1 1/2 tb Oriental sesame oil
    1/4 c  Reduced-sodium soy sauce
  1 1/2 tb Rice vinegar
  1 1/2 tb Mirin (sweet sake)
  1 1/2 tb Sugar
  1 1/2 tb Lime juice
      1    Small garlic clove,minced
 
  * - 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.