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Opah salad with lemon grass dressing

Yield: 2 Servings

Ingredients:

• 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

Instructions:

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]

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