Year Of Good Fortune Fish Salad

Recipe Ingredients

1/4 cup	59ml	Rice vinegar
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Ginger juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		For The Dish
		Vegetable oil - for deep-frying
6		Wonton wrappers - cut 1/4" strips
1/4 lb	113g / 4oz	Sushi-grade ahi tuna - sliced 1/8" thick
1/4		Iceberg lettuce - cored, shredded,
		= (abt 1 1/2 cups)
1/2 cup	73g / 2.6oz	Sichuan pickled vegetables - rinsed, chopped
1/4 cup	59ml	Thinly-sliced pickled ginger
1/4 cup	23g / 0.8oz	Toasted shredded unsweetened coconut
1/4 cup	4g / 0.1oz	Cilantro leaves - (lightly packed)
2		Green onions - trimmed, and
		Cut thin strips about 2" long
1/2		Fresh red jalapeño chili - cut thin strips
1/2		Fresh green jalapeno chili - cut thin strips
1 tablespoon	15ml	Grated lemon zest
1 tablespoon	15ml	Minced Chinese olives
		= (or oil-cured black olives)
1 teaspoon	5ml	Whole white peppercorns - (optional)
1/2 teaspoon	2.5ml	Mustard seeds - (optional)
1 tablespoon	15ml	Chopped roasted peanuts
1 tablespoon	15ml	Toasted sesame seeds
4		Cilantro sprigs - (optional)

Recipe Instructions

Stir the rice vinegar, sugar, ginger juice, salt and ground white pepper together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough oil into a 2-quart pan to fill 3 inches. Bring oil to 350 degrees over medium-high heat. Deep-fry the wonton strips, stirring to separate the strips, until golden brown, about 15 to 20 seconds. Remove with a slotted spoon and drain on paper towels.

Gently toss the Ahi tuna, lettuce, pickled vegetables, pickled ginger, toasted coconut, cilantro leaves, green onions, chili peppers, lemon zest, olives, white peppercorns and mustard seeds together with the dressing in a large bowl. Scoop onto a serving platter and scatter the wonton strips, peanuts, sesame seeds and cilantro sprigs over the salad. Serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Traditional - Favourites) - from the TV FOOD NETWORK CANADA

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