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Opah Salad with Lemon Grass Dressing



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  • Cooking Time: N/A

Opah Salad with Lemon Grass Dressing

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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



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

Serves:

2 Servings

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