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

* – 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.