Asian Chile Slaw
Monday, 26 May 2008
DescriptionWhisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.
At a glance
For the dressing:
For the salad:
In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.
Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature
For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.
Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.
To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.
To serve, place the fish on a plate and serve with the slaw on the side.