Grouper Sandwiches With Wasabi Coleslaw Food

GROUPER SANDWICHES WITH WASABI COLESLAW

Grouper Sandwiches with Wasabi Coleslaw image

Categories Sandwich Fish Picnic Super Bowl Quick & Easy Lunch Vinegar Spring Winter Cabbage Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4

Number Of Ingredients 8

Ingredients

2 cups thinly sliced red cabbage
1/4 cup wasabi mayonnaise
2 tablespoons rice vinegar
4 5-ounce grouper fillets or other firm white fish
1/2 cuppanko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3 tablespoons vegetable oil
4 sesame-seed sandwich buns, split
Lemon wedges

Steps:

Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
Meanwhile, toast sandwich buns.
Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.

WASABI COLESLAW

Wasabi Coleslaw image

Make and share this Wasabi Coleslaw recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 cups green cabbage (approximately 1/2 head) or 6 cups savoy cabbage, thinly sliced (approximately 1/2 head)
1 cup shredded carrot
1/2 cup red cabbage, shredded (my addition)
4 tablespoons green onions, sliced
1/4 cup cilantro, minced (my addition)
2 1/2 teaspoons water
5 teaspoons wasabi powder
2 tablespoons rice wine vinegar or 2 tablespoons apple cider vinegar
2 teaspoons sugar (is using rice wine vinegar omit sugar)
1/3 cup mayonnaise
1/4 cup grapeseed oil or 1/4 cup vegetable oil
salt, to taste
black pepper, to taste
black sesame seed (optional)

Steps:

In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
Whisk in the mayonnaise and oil.
Add the wasabi paste, salt and pepper. Mix well.
Important: *Allow mixture to stand 10-15 minutes.*.
In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
Just before serving the salad, add the dressing and stir well to combine.
Garnish with a sprinkle of black sesame seeds, if desired.

Nutrition Facts : Calories 164.1, Fat 13.6, SaturatedFat 1.5, Cholesterol 3.4, Sodium 120.5, Carbohydrate 10.9, Fiber 2.4, Sugar 5.9, Protein 1.5

CRISPY FISH SANDWICHES WITH WASABI AND GINGER

Crispy Fish Sandwiches With Wasabi and Ginger image

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.

Provided by Annacia

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
1 1/2 teaspoons wasabi paste, more to taste
kosher salt
fresh ground black pepper
2 large eggs
2 tablespoons soy sauce
1 cup panko breadcrumbs
4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or 4 (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick)
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1 teaspoon finely grated fresh ginger
3 cups thinly sliced iceberg lettuce or 1/4 head iceberg lettuce
4 hamburger buns, lightly toasted

Steps:

In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

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