|1 pounds||Skinless; boneless halibut|
|½ cup||Rice wine vinegar|
|2½ tablespoon||Soy sauce|
|2 tablespoons||Freshly-grated ginger|
|1 bunch||Mitsuba; finely chopped|
|⅓ cup||Grated daikon radish|
|6||Scallions; white and light green, finely minced|
|Ponzu Sauce For Dipping; see * Note|
* Note: See the "Ponzu Sauce For Dipping" recipe which is included in this collection.
Using a sharp, wet knife, thinly slice halibut along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with halibut. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours. Mix vinegar, soy sauce, mirin, ginger, and mitsuba in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide grated daikon and arrange on the side of each plate. Divide the scallions and place in a small mound near the daikon. Spoon a bit of dressing over daikon and serve immediately with the Ponzu Sauce For Dipping alongside the halibut. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A16 broadcast 10-07-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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