Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           Cup  red wine vinegar
     1/4           Cup  safflower oil
     1/3           Cup  oyster sauce
  1 1/4    Tablespoons  sugar
  1           Teaspoon  fresh ground pepper
  4        Tablespoons  minced ginger
  6             Ounces  Hawaiian mongchong fillet
     1/4           Cup  vegetables of your choice
  1         Tablespoon  butter
  1           Teaspoon  Wasabi Aioli
  1           Teaspoon  Cilantro Oil
                        Crispy Ogo Potato Cake
                        garnish:
     1/4      Teaspoon  black sesame seeds

Preparation:

Combine red wine vinegar, oil, oyster sauce, sugar, pepper and ginger; blend well. Marinate mongchong in marinade for four hours. Remove fish and sautee; reserve marinade. Sautee vegetables in butter. Place vegetables in center of plate. Drizzle plate with Wasabi Aioli and Cilantro Oil. Place sauteed mongchong on top of vegetables. Place one Crispy Ogo Potato Cake on top of fish and sprinkle with black sesame seeds. Makes 1 serving.

Nutritional Information:

694 Calories (kcal); 66g Total Fat; (82% calories from fat); 1g Protein; 30g Carbohydrate; 31mg Cholesterol; 706mg Sodium