If you have a partner who is not a fan of mushrooms, this dish might be a good way to sneak some in because the flavor isn't overwhelmingly mushroomy. ;)
The Asian coleslaw was fantastic and went really well with the fish. The dressing was tangy but not overpowering. There also wasn't a ton of it so it didn't make the bottom of the fish too soggy.With only one tablespoon of mayo for 6-8 servings, this salad is pretty healthy! If you make extra dressing, maybe don't put the fish on top of the slaw. If you're making both dishes, make the coleslaw first, the fish doesn't take very long.
|The Asian Coleslaw is also quite pretty.|
The original recipe served 6-8 and I halved it. But I used less oil than even the halved recipe. The original recipe called for ¾ cup, I reduced it further because I don’t like oily dressings. I also didn't halve the amount of radishes or scallions, and added some edamame since I had some sitting around in the freezer. I used a blender instead of a food processor because it creates a smoother sauce than my food processor. I loved this slaw so much, it was crunchy, not bogged down with mayo, and the radishes gave it a nice kick. With the edamame in it, I could eat this as a main vegetarian dish.
Asian Coleslaw with Miso and Ginger Dressing
From Food & Wine
1/8 cup unseasoned rice vinegar
1 ½ Tbsp white (shiro) miso
1 ½ tsp mayo
1 ½ tsp fresh lemon juice
1/2 teaspoon finely grated fresh ginger
Pinch of sugar (optional, I left it out)
1/8 cup vegetable oil
Salt and freshly ground pepper
1/2 small green cabbage, shredded (2 cups)
1/2 small red cabbage, shredded (2 cups)
2 medium carrots, shredded
1/2 cup shelled edamame
1/2 cup shelled edamame
4 radishes, shredded
3 large scallions, white and light green parts only, julienned
1) If your edamame is frozen, cook it according to the bag and allow it to cool.
2) In a blender, combine the rice vinegar, miso, mayo, lemon juice, ginger and (optional) sugar and process until completely smooth. With the blender on, add the vegetable oil in a slow and steady stream. Season the dressing with salt and pepper.
3) Add the green and red cabbage, carrots, radishes, edamame, and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.
Mushroom and Panko Crusted Rockfish
2 rockfish filets, skin removed
1 large shallot, minced
~1/8 cup flour
salt and pepper
about 15 fresh shiitake mushrooms, stems removed and finely chopped (adjust number of mushrooms according to how large they are)
1/2 cup panko
1 Tbsp olive oil
1) Put the flour on a plate and season it with salt, pepper, and garlic powder. Then crack the egg and pour it into a dish that will hold a fish filet. Beat the egg. Put some panko on a third plate and mix the mushrooms with it.
2) Heat some olive oil in a large skillet while you mince the shallot.
3) One at a time, coat the fish filets with flour, then coat with egg, and then coat with panko and mushroom mixture. Press down a little on the fish when it's in the panko mixture to make sure you get enough mushrooms!
4) As you coat a filet with panko, put it in the skillet. Cook the fish until the panko is browned and the fish reaches your desired temperature. Mine was 135 degrees with a meat thermometer. I think I did 4 minutes each side.
5) Place the fish on a plate and cover with foil.
6) Toss the shallots in the skillet (add a little extra olive oil if you need it) and saute until soft.
7) Put some Asian coleslaw in the center of a plate and top with the rockfish. Spoon some shallots on top of the rockfish and serve.