Featured recipe from Marilu's table * Fried fish wraps with asian coleslaw

Yes, this is a macrobiotic version of fish tacos. We love fish tacos, and it's always fun to try old favorites with new flavors. This recipe requires planning ahead, as both the coleslaw and the fish need to "hold" for an hour.

I wish we knew more about fish…. Of the animal foods, fish is easiest to digest. Whenever possible, buy fish that is caught wild and fresh; farm-raised fish almost always contains antibiotics, and fish loses lots of its energy and freshness when frozen.

Fish, like all the other animal foods, supports active, physical energy. Macrobiotic cooking tends to use white-meat fish because it is lower in fat and less yang. If you are in good health, don't be afraid to shake things up with some salmon or tuna every once in a while….But fish should always be balanced with green, upward-growing vegetables. And it's not unusual to serve a lemon wedge, dessert, and /or a beer at fish meals as well. Raw daikon (always served with sashimi in Japanese restaurants) helps to break down the heavy fats found in some fish.

~ Jessica Porter, The Hip Chick's Guide to Macrobiotics

 

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Fried Fish Wraps with Asian Coleslaw and Rice

adapted from Lisa Silverman's recipe printed in The Hip Chick's Guide to Macrobiotics, by Jessica Porter

Yellow * Serves 4

Asian Coleslaw

3/4 cup Nayonnaise or Veganaise

2 teaspoons dark sesame oil

1 Tablespoon umeboshi vinegar

1 Tablespoon brown rice syrup

1 cup shredded red cabbage

1 cup shredded green cabbage

1/2 cup shredded carrots

1/2 bunch cilantro, chopped

Combine the first four ingredients in a large bowl. Add cabbages, carrots, and cilantro and blend well. Set aside for 1 hour.

Fish

1 pound white fish (such as haddock or flounder)

2 Tablespoons shoyu (or tamari or soy sauce)

1 Tablespoon mirin or sake

1 Tablespoon brown rice vinegar or grated fresh ginger

1-2 Tablespoons sesame oil (start with one)

1 cup cornmeal

lemon wedges (optional)

4 whole wheat tortillas

2 cups long-grain basmati rice, cooked

Mix the shoyu, mirin, and vinegar (or ginger) in a glass dish and marinate the fish in it, turning the fish to cover it with marinade. Marinate for at least 1 hour.

Remove the fish from the marinade and cut into 3-inch pieces; roll each piece in cornmeal. Heat a skillet over medium heat and add the oil. When the oil is hot, add the fish and fry 2-3 minutes on each side until the fish is tender and golden brown in color. Drain on paper towels.

Heat tortillas on a dry skillet. Arrange rice, fish, and coleslaw on the tortillas and wrap. Serve with lemon wedges.