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    You are in: Home / Recipes / 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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Miss V's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 236.59 ml napa cabbage (finely shredded)
    • 118.29 ml snow peas (matchstick size strips)
    • 118.29 ml carrot (matchstick size strips)
    • 4 tuna steaks (or swordfish, or halibut , 1/2 inch thick about 6 oz. each)
    • 9.85 ml pepper (coarsly ground black)
    • 29.58 ml peanut oil (you may use a little more if necessary)
    • 29.58 ml ginger (use fresh ginger cut in matchstick size strips)
    • 2 wonton wrappers (cut into matchstick size strips)
    • 3 tomatoes (sliced into thin wedges)
    • 29.58 ml soy sauce (THIS AND THE FOLLOWING INGREDIENTS ARE FOR THE VINEGRETTE)
    • 14.79 ml canola oil
    • 14.79 ml rice wine vinegar
    • 14.79 ml mirin (sweet rice cooking wine)
    • 14.79 ml lime juice (fresh)
    • 7.39 ml sugar
    • 14.79 ml ginger (grated)
    • 4.92 ml sesame oil (oriental)
    • 1 garlic clove (crushed)

    Directions:

    1. 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
      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
      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
      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
      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.

    Ratings & Reviews:

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    Nutritional Facts for Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 174.7
     
    Calories from Fat 108
    61%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.3 mg
    0%
    Sodium 566.8 mg
    23%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.8 g
    23%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    tuna steaks

    rice wine vinegar

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