Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fillet of red snapper - (fresh!) or Tuna - sea bass, shark or 1 Rice stick noodle

  2. 2 cups 474ml Oil for deep-frying

  3. 1/2 Iceberg lettuce - (inner, leaves only)

  4. 1/4 cup 59ml Pickled red ginger

  5. 1/2 cup 8g / 1/3oz Chinese parsley - (cilantro), or watercress

  6. 1 tablespoon 15ml White sesame seeds

  7. 1 Fresh lemon

  8. Marinade

  9. 2 tablespoons 30ml Peanut oil

  10. 3 tablespoons 45ml Cool water

  11. 2 teaspoons 10ml Thin soy sauce

  12. 2 teaspoons 10ml Sugar

  13. 3 Fresh ginger - half-dollar

  14. 1/2 teaspoon 2 1/2ml Ground cinnamon

  15. 1/4 teaspoon 1 1/3ml White pepper

Instructions Jump to Ingredients ↑

  1. For a starter course on a warm fall evening, this dish has few peers.

  2. Marinating: Slice fish with the grain in pencil-thick, 2" strips. Mix marinade ingredients; blend with fish in bowl. Cover and marinate in refrigerator for 3 to 8 hours.

  3. Preparations: Heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is hot enough; noodles should puff up instantly without browning. Deep-fry rice stick noodle briefly until it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred or mince pickled red ginger; reserve. Chop parsley in 2" lengths. Toast sesame seeds in dry wok at low-medium heat until they are light tan; reserve in tea cup or condiment saucer.

  4. Assembling: Slice lemon in wedges. Separately pile ingredients on large platter, removing slices of ginger from fish (discard slices). Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss.


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