Serves: Serves 4
Ingredients:For the slaw:
- 2 small shallots, finely chopped
- 1 fresh jalapeno, cored, seeded and finely chopped
- 2 tablespoons honey
- ¼ cup rice vinegar
- Juice of 1 lime
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 6-ounce package coleslaw mix
- 1 small red pepper, stem and seeds removed, julienned
- 6–8 mint leaves, chopped
- ¼ cup cilantro, lightly chopped
- ¼ cup peanuts, toasted and coarsely chopped
- 4 5-ounce fillets of cod or other firm white fish
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
Procedures:Combine the shallots, jalapeno, honey, rice vinegar, lime juice, fish sauce and soy sauce in a small bowl, drizzle in the oil and whisk to combine.
In a large bowl combine the cabbage, red pepper, mint and cilantro. Drizzle with enough vinaigrette to coat. Toss well and let stand while you fry the cod.
Season fish with salt and pepper. Place the flour on a dinner plate and dredge fillets in the flour to lightly coat, pat off any excess. Heat a large sauté pan over medium-high heat. Add the oil and once hot place the fillets in the pan, presentation side down. Cook until golden brown, about 3 minutes. Turn and continue to cook until fish flakes and is opaque in the center, another 3 to 4 minutes depending on thickness of fillets.
Mound the Asian slaw in the center of 4 dinner plates and top each with the cod, garnish with chopped peanuts.