Title: Opah Salad with Lemon Grass Dressing
Categories: Salad Mushroom Japanese Hawaii
Yield: 2 Servings

1/3	lb	Opah; cut in a block, sashimi style
		Salt and white pepper to taste
1	tb	Olive oil
		Salad oil
2		Leaves radicchio
2		Leaves arugula or romaine
6	sl	Japanese cucumber
6	sl	Tomato
1/4	oz	Enoki mushrooms
1/4	c	Shredded daikon

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]

previous

next