Recipe - Raw Fish Salad

One half pound Fillet of red snapper
(fresh!) or
Tuna, sea bass, shark or
swordfish
2 ounce Thin rice stick noodle
2 cup Oil for deepfrying
One half Head iceberg lettuce (inner
leaves only)
One fourth cup Pickled red ginger
One half cup Chinese parsley (cilantro)
or watercress
1 tablespoon White sesame seeds
1 Fresh lemon

MARINADE
2 tablespoon Peanut oil
3 tablespoon Cool water
2 teaspoon Thin soy sauce
2 teaspoon Sugar
3 sl Fresh ginger, halfdollar
size
One half teaspoon Ground cinnamon
One fourth teaspoon White pepper

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

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

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. Deepfry 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 lowmedium
heat until they are light tan; reserve in tea cup or condiment saucer.

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini