Fried Fish Wraps with Asian Coleslaw and Rice

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.


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


  • 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


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.


  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


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