Fried Fish with Orange Couscous and Asian Coleslaw

Elegant Orange Couscous

1 cup whole wheat couscous

1/2 cup spring water

1 cup fresh orange juice

1/4 cup light olive oil

4 1/2 teaspoons umeboshi vinegar

1/4 teaspoon sea salt

6 dried apricots, thinly sliced (about 1/4 cup)

2 Tablespoons dried currants

2 teaspoons grated fresh ginger

1/4 medium size red onion, finely diced (about 1/2 cup)

3 tablespoons pine nuts, toasted

Measure couscous and put it in a medium sized bowl. In a pot, combine water, orange juice, oil, 4 teaspoons of the vinegar, and salt. Bring it all to a boil and add the dried fruit and ginger. Let simmer for about 1 minute. After a quick stir, pour this liquid mixture over the dry couscous. Stir just to eliminate any pockets of dry couscous. Cover the concoction with a plate or plastic wrap to hold in the heat. The couscous will cook by itself in about twenty minutes.

In a smaller pot, bring about a cup of water to a boil and drop in the diced red onion. Let it boil for 20 seconds. Take the onion out with a slotted spoon or mesh strainer and put aside.

Add 1/2 teaspoon of umeboshi vinegar to the onion and mix to bring out its red color. When the couscous is cooked, fluff it with a fork, and then add the pine nuts and onion. Serve.

Makes 4 large servings.

¾ cup Tofu Mayonnaise (see p. 123 or store-bought)

2 teaspoons dark sesame oil

1 Tablespoon umeboshi vinegar

1 Tablespoon brown rice syrup

1 cup shredded red cabbage

1 cup shredded green cabbage

½ cup shredded carrots

½ cup bunch cilantro, chopped

1 pound white fish (such as haddock or flounder)

2 Tablespoons shoyu

1 Tablespoon mirin or sake

1 Tablespoon brown rice vinegar or grated fresh ginger

1-2 Tablespoons sesame oil

1 cup corn meal

1 lemon wedge (optional)

4 whole-wheat tortillas

2 cups long-grain basmati rice, cooked

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

Place the fish into a dish and cover with the shoyu, mirin, and vinegar. Marinate for at least one hour. Remove the fish and cut it into three-inch pieces and roll in a little corn meal. Heat a skillet on a medium flame and add the oil. 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. Drain on a paper towel. Squeeze a little lemon juice on the fish if desired.

Heat tortillas on a skillet. Arrange rice, fish, and coleslaw on tortillas and wrap. Serve.

Makes 4 servings.