Raw fish salad
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Raw fish salad
  Fish    Salad    Chinese    Seafood  
Last updated 6/12/2012 1:19:57 AM. Recipe ID 51493. Report a problem with this recipe.
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      Title: Raw fish salad
 Categories: Chinese, Seafood
      Yield: 4 Servings
    1/2 lb Fillet of red snapper
           -(fresh!) or
           Tuna, sea bass, shark or
      2 oz Thin rice stick noodle
      2 c  Oil for deep-frying
    1/2    Head iceberg lettuce (inner
           -leaves only)
    1/4 c  Pickled red ginger
    1/2 c  Chinese parsley (cilantro)
           -or watercress
      1 tb White sesame seeds
      1    Fresh lemon

      2 tb Peanut oil
      3 tb Cool water
      2 ts Thin soy sauce
      2 ts Sugar
      3 sl Fresh ginger, half-dollar
    1/2 ts Ground cinnamon
    1/4 ts White pepper
  For a starter course on a warm fall evening, this dish has few peers.
  Marinating:  Slice fish with the grain in pencil-thick, 2" strips. Mix
  marinade ingredients; blend with fish in bowl. Cover and marinate in
  refrigerator for 3 to 8 hours.
  Preparations:  Heat oil in wok to medium high. Toss 2 strands of rice
  stick noodle in oil to make sure it is hot enough; noodles should
  puff up instantly without browning. Deep-fry rice stick noodle
  briefly until it expands; drain on paper towels; bag and reserve.
  Shred lettuce; bag and reserve in refrigerator. Thinly shred or mince
  pickled red ginger; reserve. Chop parsley in 2" lengths. Toast sesame
  seeds in dry wok at low-medium heat until they are light tan; reserve
  in tea cup or condiment saucer.
  Assembling:  Slice lemon in wedges.  Separately pile ingredients on
  large platter, removing slices of ginger from fish (discard slices).
  Sprinkle salad with sesame seeds and toss on platter, squeezing lemon
  over salad as you toss.

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Recipe ID 51493 (Apr 03, 2005)

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