Raw fish salad

4 servings

Ingredients

QuantityIngredient
FOR A STARTER COURSE ON A
WARM FALL EVENING THIS DISH
½poundsFillet
2cupsOil for deep-frying
¼cupPickled red ginger
Watercress
1tablespoonWhite sesame seeds
2tablespoonsPeanut oil
2teaspoonsThin soy sauce
3tablespoonsCool water
2teaspoonsSugar
HAS FEW PEERS.
2ouncesThin rice stick noodle
½Iceberg lettuce head
½cupChinese parsley
1Lemon, fresh
3slicesGinger, fresh, half dollar size
½teaspoonCinnamon, ground
¼teaspoonWhite pepper

Directions

INGREDIENTS

MARINADE

DIRECTIONS

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 regrigerator. 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. Serves 4 Submitted By EARL SHELSBY On 02-06-95