Ingredients Jump to Instructions ↓

  1. 1/2 lb Fresh sashimi-grade tuna or -striped bass fillet *

  2. 2 c Peeled, finely shredded -Chinese white radish -(daikon)

  3. 2 c Peeled, finely shredded -carrot

  4. 6 Thin quarter-sized slices -of fresh young ginger, -finely shredded

  5. 1/3 c Finely shredded sweet -preserved pickled ginger -(see note)

  6. 1/4 c Finely shredded pickled -scallions (see note)

  7. 6 Fresh or frozen kaffir lime -leaves, finely shredded -

  8. 1 lg Red jalapeno chile, seeded -and finely shredded

  9. 1/2 bn Green onions, finely -shredded

  10. 1/2 bn Cilantro, leaves only

  11. 1/4 c Chopped peanuts Toasted sesame seeds, for -garnish

  12. 1 Lime or lemon, cut in half -and seeded Crisp fried shrimp chips -or: Fried rice stick noodles, -for garnish MARINADE:

  13. 1/2 tb Vegetable oil

  14. 1/2 tb Asian sesame oil

  15. 1/4 ts Sugar

  16. 1/4 ts Salt

  17. 1/8 ts White pepper

  18. 1/8 ts Five-spice powder Juice of 

  19. 1 lemon

Instructions Jump to Ingredients ↑

  1. about 6 x 2 x 1/2-inch piece) The quality and freshness of the fish is crucial for the success of the dish. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor. Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside. In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water. To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds. Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together. When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables. Garnish with shrimp chips or fried rice stick noodles. Serves 4 to 6. NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves. PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber. San Francisco Chronicle, 2/3/93. Posted by Stephen Ceideberg; February 5 1993. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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