Title: Opah salad with lemon grass dressing
 Categories: Salad
      Yield: 2 Servings
 
    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
 
  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]