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