Fried Fish Wraps with Asian Coleslaw and Rice

[soccermom]

This is the second recipe from Hip Chick's Guide to Macrobiotics...

Fried Fish Wraps w/Asian Coleslaw and Rice

Coleslaw:
3/4 c Tofu Mayo (I used Nanonaise, store bought)
2 teaspoons dark sesame oil
1 T umeboshi vinegar
1 T brown rice vinegar
1 c shredded red cabbage
1 c shredded green cabbage
1/2 c shredded carrots
1/2 bunch cilantro, chopped

Fish:
1 pound white fish (such as haddock or flounder)
2 T shoyu
1 T mirin (I didn't use this)
1 T brown rice vinegar or grated fresh ginger
1-2 T sesame oil
1 cup cornmeal
1 lemon wedge (optional)
Tortillas
2 cups cooked long grain rice

to make the coleslaw, combine mayo, oil, vinegar, and brown rice syrup in a large bowl. Add slaw mix and cilantro and blend well. Set aside for 1 hour.

Place fish in dish and cover w/ the shoyu, mirin and vinegar. Marinate for at least 1 hour. Remove fis, cut into 3-inch pieces, and roll in a little cornmeal. Heat a skillet on medium flame and add the oil. Wehn the oil is hot, add the fish and fry for 2-3 minutes on each side or until the fish is tender and golden brown in color. Drain on a paper towel. Squeeze little lemon juice on the fish if desired. Heat tortillas on a skillet. Arrange rice, fish and coleslaw on tortillas, wrap and serve.

[lushy]

Stop the presses. Soccermom actually gave us a recipe??

Sounds good SM, will make it this week. Thanks!