Fish over Lentils With a Wasabi Herb Sauce

• 12 teaspoon wasabi powder (found right in you Asian Section of any major grocery store or any Asian market)
• 1 teaspoon water
• 14 cup sour cream
• 2 teaspoons fresh chives
• 4 fish fillets, you can use any firm white fish (1 1/2 lbs) or 1 12 lbs scallops
• 2 teaspoons soy sauce
• 1 teaspoon ground ginger
• 2 tablespoons lemon juice
• 12 cup white wine
• 2 teaspoons vegetable oil to saute the seafood
• pepper
• 2 cups dried lentils
• 4 cups chicken broth
• 1 onion, chopped fine
• 12 cup fine chopped water chestnut
• 2 teaspoons minced garlic
• 2 tablespoons rice wine vinegar
• salt
• pepper
• 2 cups Chinese cabbage (shredded)

1. Wasabi Sauce -- First add the water to the wasabi paste in a small bowl or measuring cup and let set 5 minutes.
2. Then add all the ingredients and refrigerate.
3. Make this ahead of time.
4. Lentils -- In a medium sauce pan, bring the chicken broth, lentils, onion and garlic to a broil.
5. Reduce the heat to low and simmer covered for approximately 30 minutes until tender.
6. Remove from the heat and add the vinegar, salt, pepper and water chetsnuts.
7. Again, make this ahead of time if you want and just reheat.
8. If making ahead, just transfer to a bowl and cover.
9. Can keep up to a couple of days in the refrigerator.
10. Seafood -- Mix the wine, lemon juice, ginger, soy in a large baggie or you can use a bowl and add the seafood.
11. Marinade 20 minutes (10 minutes for scallops).
12. Now if you don't make the lentils ahead, this is the perfect time to make them as you let your seafood marinade.
13. Cooking Seafood -- Now obviously what you cook will change the cooking times.
14. Make sure to season your seafood with a little pepper and then just saute in a little vegetable oil.
15. Thicker fish such as cod, halibut, salmon which are my favorites will take longer, approximately 5-7 minutes per side, if that until golden brown.
16. Tilapia, if you use it will take less time, just a couple of minutes per side; and if you use scallops, just 1-2 minutes per side until golden brown.
17. Serve -- On each plate, add 1 cup of the shredded cabbage.
18. Then top with the hot lentils (if you just made them) or reheat them in the microwave for just a couple of minutes until hot (if reheating, just add a little water, a couple of tablespoons).
19. Then top the lentils with the grilled fish or scallops and finish with a spoon of the chilled wasabi sauce.
20. Enjoy!

wasabi powder, water, sour cream, fresh chives, fish, soy sauce, ground ginger, lemon juice, white wine, vegetable oil, pepper, dried lentils, chicken broth, onion, water chestnut, garlic, rice wine vinegar, salt, pepper, chinese cabbage

Taken from www.food.com/recipe/fish-over-lentils-with-a-wasabi-herb-sauce-399190 (may not work)