Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette

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READY IN: 40mins
Recipe 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.

Ingredients Nutrition

  • 1 cup napa cabbage (finely shredded)
  • 12 cup snow peas (matchstick size strips)
  • 12 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 12 teaspoons sugar
  • 1 tablespoon ginger (grated)
  • 1 teaspoon sesame oil (oriental)
  • 1 garlic clove (crushed)

Directions

  1. 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. 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. 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. 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. 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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