Opah Salad With Lemon Grass Dressing

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Title: OPAH SALAD WITH LEMON GRASS DRESSING
Categories: Salad
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]

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