Peppered Hawaiian Fish With Asian Slaw

1 1/2 lb hawaiian fish*
2 tablespoon peanut or salad oil
1 coarsely ground pepper
8 won t on skins**
2 medium firm-ripe tomatoes
----ASIAN SLAW AND VINAIGRETTE----
1 cup edible-pod pea slivers
1 cup carrots,shredded
2 cup finely cut shreds cabbage
1/2 cup fine slivers fresh ginger
1 1/2 tablespoon oriental sesame oil
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon mirin (sweet sake)
1 1/2 tablespoon sugar
1 1/2 tablespoon lime juice
1 small garlic clove,minced
* - cut into 12 equal portions (see cooking basics)#
** - cut into 1/4" strips#
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1. Rub fish with 1 tablespoon peanut oil instead of salad oil;
sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over
medium-high heat. Add won ton strips; stir until golden and crisp,
4-5 minutes. Drain on towels.#
2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw
and tomatoes on 4 plates.#
3. Saute fish (see cooking basics); set on plates. Spoon remaining
vinaigrette over fish and tomatoes. Top slaw with won ton strips.#
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*** ASIAN SLAW AND VINAIGRETTE ***#
1. In a bowl, mix peas, carrots and cabbage.#
2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame
oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy
sauce, rice vinegar, mirin, sugar, lime juice, and garlic