| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Chinese, Salads, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh sashimi-grade tuna or striped bass fillet * |
| 2 |
c |
Peeled, finely shredded Chinese white radish (daikon) |
| 2 |
c |
Peeled, finely shredded carrot |
| 6 |
|
Thin quarter-sized slices of fresh young ginger, finely shredded |
| 1/3 |
c |
Finely shredded sweet preserved pickled ginger (see note) |
| 1/4 |
c |
Finely shredded pickled scallions (see note) |
| 6 |
|
Fresh or frozen kaffir lime leaves, finely shredded (optional) |
| 1 |
lg |
Red jalapeno chile, seeded and finely shredded |
| 1/2 |
bn |
Green onions, finely shredded |
| 1/2 |
bn |
Cilantro, leaves only |
| 1/4 |
c |
Chopped peanuts |
|
|
Toasted sesame seeds, for garnish |
| 1 |
|
Lime or lemon, cut in half and seeded |
|
|
Crisp fried shrimp chips or: |
|
|
Fried rice stick noodles, for garnish |
| 1/2 |
tb |
Vegetable oil |
| 1/2 |
tb |
Asian sesame oil |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Five-spice powder |
|
|
Juice of 1 lemon |
INSTRUCTIONS
MARINADE:
* (about 6 x 2 x 1/2-inch piece)
The quality and freshness of the fish is crucial for the success of
the dish. Purchase the fish from a Japanese fish shop that
specializes in sashimi, or a reliable fishmonger. To facilitate the
very fine shredding of the radish and carrot, use a mandolin or the
fine shredding disc of a food processor.
Chill fish until firm. Cut into paper-thin, 2-inch-long slices
against the grain; set aside.
In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad. Then rinse and squeeze out
excess water.
To assemble: Toss fish slices with marinade ingredients. Place fish
in center of a platter. Arrange daikon and carrot shreds around
fish. Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish. Sprinkle with
peanuts and sesame seeds.
Just before serving, squeeze the lime or lemon juice over all. It is
customary for everyone to join in and toss the salad. Using
chopsticks, each diner digs from the bottom of the salad and lifts
the ingredients to mix together.
When the salad is fully tossed, taste for seasoning. Adjust with more
sesame oil, lime juice, salt and/or some of the juices from the
pickled vegetables.
Garnish with shrimp chips or fried rice stick noodles.
Serves 4 to 6.
NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets. Kaffir lime leaves may be found in Thai grocery
stores. If kaffir leaves are not available, omit or substitute
domestic lime leaves.
PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g
fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.
San Francisco Chronicle, 2/3/93.
Posted by Stephen Ceideberg; February 5 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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