Opah salad with lemon grass dressing

2 Servings

Ingredients

Quantity Ingredient
⅓ pounds Opah; cut in a block, sashimi style
Salt and white pepper to taste
1 tablespoon Olive oil
Salad oil
2 Leaves radicchio
2 Leaves arugula or romaine
6 slices Japanese cucumber
6 slices Tomato
¼ ounce Enoki mushrooms
¼ cup Shredded daikon

Directions

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, ¼ cup peanut oil, ½ teaspoon ginger juice, ½ teaspoon finely minced lemon grass, and white pepper and sugar to taste; mix well. Makes ½ 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]

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