Opah Salad With Lemon Grass Dressing Recipe

Opah Salad With Lemon Grass Dressing Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1/3 lbs: Opah, cut in a block, sashimi style
Salt and white pepper to taste,
1 tbsp: Olive oil,
Salad oil,
2 Leaves: radicchio,
2 Leaves: arugula or romaine,
6 slice: Japanese cucumber,
6 slice: Tomato,
1/4 ounce: Enoki mushrooms,
1/4 cup: Shredded daikon,

Directions:

Season opah with salt, pepper, and olive oil. Heat a skillet until
very hot; brush lightly with salad oil. Sear opah on all sides,
leaving center of fillet raw; thinly slice. For each serving, place a
leaf of radicchio and arugula on each plate; arrange cucumber and
tomato slices alternately on leaves. Top with opah slices. Garnish
with enoki mushrooms and daikon. Serve with Lemon Grass Dressing.
Makes 2 servings.

LEMON GRASS DRESSING Combine 1 tablespoon Thai fish sauce, 3
tablespoons lime juice, 1/4 cup peanut oil, 1/2 teaspoon ginger
juice, 1/2 teaspoon finely minced lemon grass, and white pepper and
sugar to taste; mix well. Makes 1/2 cup.

(courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn Airport)

Recipes compliments of Department of Business, Economic Development &
Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

HAWAII SEAFOOD FESTIVAL - JULY 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]


Source from luhu.jp