Prep 20 mins
Cook 20 mins
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.
- 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)
- 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. 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. 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. 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. 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.