Raw Fish Salad Recipe
Servings: 4
Ingredients
- 1/2 lb Fillet of red snapper (fresh!) or possibly
- Â Â Tuna, sea bass, shark or possibly swordfish
- 2 ounce 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 possibly watercress
- 1 Tbsp. White sesame seeds
- 1 x Fresh lemon
- 2 Tbsp. Peanut oil
- 3 Tbsp. Cold water
- 2 tsp Thin soy sauce
- 2 tsp Sugar
- 3 slc Fresh ginger, half-dollar size
- 1/2 tsp Grnd cinnamon
- 1/4 tsp White pepper
Directions
- For a starter course on a hot 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 hrs.
- Preparations: Heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is warm sufficient; noodles should puff up instantly without browning. Deep-fry rice stick noodle briefly till it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred or possibly mince pickled red ginger; reserve.
- Chop parsley in 2" lengths. Toast sesame seeds in dry wok at low-medium heat till they are light tan; reserve in tea c. or possibly condiment saucer.
- Assembling: Slice lemon in wedges. Separately pile ingredients on large platter, removing slices of ginger from fish (throw away slices). Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 1170 | |
| Calories from Fat 1043 | 89% |
| Total Fat 118.07g | 148% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 2.81g | |
| Cholesterol 24mg | 8% |
| Sodium 195mg | 8% |
| Potassium 337mg | 10% |
| Total Carbs 16.29g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.52g | 2% |
| Protein 14.81g | 24% |
