Friday
Oct032008
Foodie Friday - Spicy Mahimahi Salad
Friday, October 3, 2008 at 07:48AM Today's recipe is from the woman who, I believe, turned macrobiotics on its ear and dressed it up to out dancing. (Pardon my poor mix of metaphors.. my cat woke me up too early today. However, if you're familiar with the traditional macrobiotic way of eating, you'll know what I mean.)
This recipe makes 2 or 3 servings.
Spicy Asian Salad
The Dressing
- 1/4 cup brown rice vinegar
- 1 tsp powdered ginger
- 5-6 tsps rice syrup
- 1 Tbls. spicy sesame oil
- 1 Tbls dark sesame oil
- 2 or 3 cloves garlic, finely minced
- 1 small onion, finely minced
- 1 Tbls soy sauce
- 1 carrot, cut into thin matchsticks
- 2 celery stalks, cut crosswise into thin slices
- 4 or 5 snow peas
- 1 (6 oz) piece mahimahi
- 8 oz. whole-wheat somen noodles, cooked and rinsed
- Lettuce leaves (Romaine or red leaf)
Bring a saucepan of water to a boil. Add carrot and cook until crisp-tender, about 2 minutes. Remove and add celery. Cook just until crisp-tender, about 2 minutes. Remove and add snow peas.. cook just until crisp tender, about 30 seconds, drain, and set vegetables aside.
Steam fish is a bamboo steamer over boiling water until opaque in the center, about 10 minutes. Flake fish into chunky pieces.
Combine noodles, vegetables, and fish with dressing, mixing with your hands to avoid breaking up the fish. Line individual serving plates with lettuce leaves and top with salad.
Variation: To serve salad warm, dip noodles in hot water and drain before mixing into salad. Roll the salad in the lettuce leaves, like egg rolls, instead of serving on plates,
Like it?
