This recipe is courtesy of the Hip Chick's guide to Macrobiotics by Jessica Porter.

When Lisa Silverman first made this dish for me, I gave her what I considered the highest compliment: "This tastes just like fast food!" For some reason, most chefs don't appreciate that. The combination of the fried fish and the "mayo" in the coleslaw creates a wonderful, rich, and delicious taste. Enjoy.

Ingredients:

Asian Coleslaw

• 3/4 cup Tofu Mayonnaise (see recipe on our website)
• 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

Fish

• 1 pound white fish (such as haddock or flounder)
• 2 tablespoons shoyu
• 1 tablesppon mirin or sake
• 1 tablespoon brown rice vinegar or grated fresh ginger
• 1-2 tablespoons sesame oil
• 1 cup cornmeal
• 1 lemon wedge (optional)
• 4 whole-wheat tortillas
• 2 cups long-grain basmati rice, cooked

Directions:

Asian Coleslaw

1. To make the Asian coleslaw, combine tofu mayo, sesame oil, umeboshi vinegar, and brown rice syrup in a large bowl.
2. Add slaw mix and cilantro and blend well.
3. Set aside for 1 hour.

Fish

1. Place the fish in a dish and cover with the shoyu, mirin, and vinegar. Marinate for at least 1 hour.
2. Remove the fish, cut into three-inch pieces, and roll in a little cornmeal.
3. Heat a skillet on a medium flame and add the oil.
4. When the oil is hot, add the fish and fry for 2-3 minutes on each side or until the fish is tender and golden brown in color.
5. Drain on a paper towel.
6. Squeeze a little lemon juice on the fish if desired.
7. Heat tortillas on a skillet. Arrange rice, fish, and coleslaw on tortillas and wrap.
8. Serve

Serves 4