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Opah Salad with Lemon Grass Dressing

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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 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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