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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 T Olive oil
Salad oil
2 Leaves radicchio
2 Leaves arugula or romaine
6 Japanese cucumber
6 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 36.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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