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Raw Fish Salad

Cuisine: Chinese
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozFillet of red snapper - (fresh!) or
  Tuna - sea bass, shark or
1   Rice stick noodle
2 cups 474mlOil for deep-frying
1/2   Iceberg lettuce - (inner, leaves only)
1/4 cup 59mlPickled red ginger
1/2 cup 8g / 0.3ozChinese parsley - (cilantro), or watercress
1 tablespoon 15mlWhite sesame seeds
1   Fresh lemon
2 tablespoons 30mlPeanut oil
3 tablespoons 45mlCool water
2 teaspoons 10mlThin soy sauce
2 teaspoons 10mlSugar
3   Fresh ginger - half-dollar
1/2 teaspoon 2.5mlGround cinnamon
1/4 teaspoon 1.3mlWhite 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.

Heidi Rabel


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