Filet-O-Fish
Another time I’ll get into the why and how and blahblahblah of eating well. For now, I just want to document the recipe we had tonight because It. Was. Awesome.
Fried Fish with Coleslaw and Rice
Slaw:
3/4 cup Tofu Mayo
1 tablespoon or so each of sesame oil, umeboshi vinegar, & agave nectar
2 cups shredded cabbage
1 shredded carrot (including carrot top, chopped)
1 cup chopped cilantro
Fish:
1 lb. white fish
2 tablespoons-ish each of soy sauce, mirin, & brown rice vinegar
1/2 cup cornmeal
1 lemon
2 whole wheat pitas
2-3 Tbl. sesame oil for frying
Rice:
1 cup long-grain brown basmati rice
A few tablespoons of ground flax seed
Directions:
For slaw, mix all wet ingredients, then add vegetables and mix well. Refrigerate 1 hour or overnight. Cook rice according to package directions or in a rice cooker. When cooked, mix in flax seed. For fish, marinate in soy sauce, mirin, vinegar for 1 hour. Cut fish into 3″ pieces and coat with cornmeal. Heat skillet over medium heat, add oil. When hot, add fish and fry for a few minutes on each side. Heat pitas in skillet. Fill with rice, fish, slaw. Serve with lemon.
This is adapted from an amazing book The Hip Chick’s Guide to Macrobiotics
