Crispy Red Snapper, Stir Fried Vegetables, Green Tea Sushi Rice with Furagake

Fish:
Season with salt and pepper, dredge in flour, and cook over medium high heat in a non-stick pan with a bit of canola oil.

Vegetables:
Julien carrots and bell peppers. Mince one clove garlic and 1 teaspoon ginger. Stir fry in a wok over high heat for one minute. Add snow peas. Season with soy sauce and a bit of rice wine vinegar.

Rice:
Rinse sushi rice, add a tea ball with green tea, cook rice. When done, season with salt and pepper.