Opah salad with lemon grass dressing

---------- Recipe via Meal-Master (tm) v8.02
  
       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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