Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw


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

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


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