| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Salad | 2 | Servings | |
INGREDIENTS
| 1/3 | lb | Opah; cut in a block, sashimi style |
| Salt and white pepper to taste | ||
| 1 | tb | Olive oil |
| Salad oil | ||
| 2 | Leaves radicchio | |
| 2 | Leaves arugula or romaine | |
| 6 | sl | Japanese cucumber |
| 6 | sl | Tomato |
| 1/4 | oz | Enoki mushrooms |
| 1/4 | c | Shredded daikon |
INSTRUCTIONS
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, 1/4 cup peanut oil, 1/2 teaspoon ginger juice, 1/2 teaspoon finely minced lemon grass, and white pepper and sugar to taste; mix well. Makes 1/2 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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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