Raw Fish Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Fillet of red snapper - (fresh!) or
		Tuna - sea bass, shark or
1		Rice stick noodle
2 cups	474ml	Oil for deep-frying
1/2		Iceberg lettuce - (inner, leaves only)
1/4 cup	59ml	Pickled red ginger
1/2 cup	8g / 0.3oz	Chinese parsley - (cilantro), or watercress
1 tablespoon	15ml	White sesame seeds
1		Fresh lemon
		Marinade
2 tablespoons	30ml	Peanut oil
3 tablespoons	45ml	Cool water
2 teaspoons	10ml	Thin soy sauce
2 teaspoons	10ml	Sugar
3		Fresh ginger - half-dollar
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	White pepper

Recipe Instructions

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.

Source:
Heidi Rabel

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