Raw Fish Salad Recipe

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Servings: 4

Ingredients

Cost per serving $1.96 view details

Directions

  1. For a starter course on a hot 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 hrs.
  3. Preparations: Heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is warm sufficient; noodles should puff up instantly without browning. Deep-fry rice stick noodle briefly till it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred or possibly mince pickled red ginger; reserve.
  4. Chop parsley in 2" lengths. Toast sesame seeds in dry wok at low-medium heat till they are light tan; reserve in tea c. or possibly condiment saucer.
  5. Assembling: Slice lemon in wedges. Separately pile ingredients on large platter, removing slices of ginger from fish (throw away slices). Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 4 servings
Calories 1170  
Calories from Fat 1043 89%
Total Fat 118.07g 148%
Saturated Fat 9.67g 39%
Trans Fat 2.81g  
Cholesterol 24mg 8%
Sodium 195mg 8%
Potassium 337mg 10%
Total Carbs 16.29g 4%
Dietary Fiber 1.1g 4%
Sugars 2.52g 2%
Protein 14.81g 24%
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