---------- 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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