Title: Raw Fish Salad
Categories: Chinese, Seafood
Yield: 4 servings
1/2 lb Fillet of red snapper
-(fresh!) or
Tuna, sea bass, shark or
-swordfish
2 oz Thin rice stick noodle
2 c Oil for deep-frying
1/2 Head iceberg lettuce (inner
-leaves only)
1/4 c Pickled red ginger
1/2 c Chinese parsley (cilantro)
-or watercress
1 tb White sesame seeds
1 Fresh lemon
For a starter course on a warm fall evening, this dish
has few peers.
Marinating: Slice fish with the grain in
pencil-thick, 2" strips. Mix marinade ingredients;
blend with fish in bowl. Cover and marinate in
refrigerator for 3 to 8 hours.
Preparations: Heat oil in wok to medium high. Toss 2
strands of rice stick noodle in oil to make sure it is
hot enough; noodles should puff up instantly without
browning. Deep-fry rice stick noodle briefly until it
expands; drain on paper towels; bag and reserve.
Shred lettuce; bag and reserve in refrigerator.
Thinly shred or mince pickled red ginger; reserve.
Chop parsley in 2" lengths. Toast sesame seeds in dry
wok at low-medium heat until they are light tan;
reserve in tea cup or condiment saucer.
Assembling: Slice lemon in wedges. Separately pile
ingredients on large platter, removing slices of
ginger from fish (discard slices). Sprinkle salad with
sesame seeds and toss on platter, squeezing lemon over
salad as you toss.
