Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

Ingredients

• pickled ginger (sushi ginger)
• 4 3/4- to 1-inch-thick skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
• ½ teaspoon salt
• ¼ cup distilled white vinegar
• 1 teaspoon sugar
• ½ teaspoon dry mustard
• ¾ teaspoon salt
• + 5 more ingredients
• • 8 ounces red cabbage
  • 1 seedless cucumber (usually plastic-wrapped)
  • 1 ½ teaspoons wasabi paste (from a tube)
  • ½ cup mayonnaise
  • 1 ¼ cups panko (Japanese bread crumbs)

Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil. Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle w...

View full recipe at Epicurious