Yield: 4 servings
|\N \N||FOR A STARTER COURSE ON A|
|\N \N||WARM FALL EVENING THIS DISH|
|2 cups||Oil for deep-frying|
|¼ cup||Pickled red ginger|
|1 tablespoon||White sesame seeds|
|2 tablespoons||Peanut oil|
|2 teaspoons||Thin soy sauce|
|3 tablespoons||Cool water|
|\N \N||HAS FEW PEERS.|
|2 ounces||Thin rice stick noodle|
|½ \N||Iceberg lettuce head|
|½ cup||Chinese parsley|
|1 \N||Lemon, fresh|
|3 slices||Ginger, fresh, half dollar size|
|½ teaspoon||Cinnamon, ground|
|¼ teaspoon||White pepper|
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