Opah salad with lemon grass dressing
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Opah; cut in a block, sashimi style |
| Salt and white pepper to taste | ||
| 1 | tablespoon | Olive oil |
| Salad oil | ||
| 2 | Leaves radicchio | |
| 2 | Leaves arugula or romaine | |
| 6 | slices | Japanese cucumber |
| 6 | slices | Tomato |
| ¼ | ounce | Enoki mushrooms |
| ¼ | cup | Shredded daikon |
Directions
Season opah with salt, pepper, and olive oil. Heat a skillet until very hot; brush lightly with salad oil. Sear opah on all sides, leaving center of fillet raw; thinly slice. For each serving, place a leaf of radicchio and arugula on each plate; arrange cucumber and tomato slices alternately on leaves. Top with opah slices. Garnish with enoki mushrooms and daikon. Serve with Lemon Grass Dressing.
Makes 2 servings.
LEMON GRASS DRESSING Combine 1 tablespoon Thai fish sauce, 3 tablespoons lime juice, ¼ cup peanut oil, ½ teaspoon ginger juice, ½ teaspoon finely minced lemon grass, and white pepper and sugar to taste; mix well. Makes ½ cup.
(courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn Airport) Recipes compliments of Department of Business, Economic Development & Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK HAWAII SEAFOOD FESTIVAL - JULY 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]