Orange Fennel Salad

Grate a T of orange peel into a wok, add 2 bulbs of fennel, shaved extra thin, and add an eighth of head of green cabage, shredded. Add four sliced Thai chilies. Stir fry. Meanwhile, combine the juice of half an orange, 3/2T white/rice vinegar, 3T of canola oil, and 1/2t each of salt and pepper and mix well. Move fennel to serving bowl and cover with dressing. Serve with Japanese Mackerel.