Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw


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

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


Best Wine Deals

See More Deals

Snooth Media Network