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Raw Fish Salad

1/2 lb Fillet of red snapper (fresh!) or tuna, sea bass, shark or swordfish
2 oz 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 watercress
1 tb White sesame seeds
1 Fresh lemon


2 tb Peanut oil
3 tb Cool water
2 ts Thin soy sauce
2 ts Sugar
3 sl Fresh ginger, half-dollar size
1/2 ts Ground cinnamon
1/4 ts White pepper

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.

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