Foodie Friday - Spicy Mahimahi Salad

Today's recipe is from the woman who, I believe, turned macrobiotics on its ear and dressed it up to go 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.)


Selected from Christina Pirello's fantastic book, Cooking the Whole Foods Way, I give you Spicy Mahimahi Salad. Simple and elegant, this salad can be enjoyed pre-something more or as a meal in itself. And as Christina's description reads, "This salad, warm or chilled, has just the right touch of Asian spices to get your attention." Indeed.

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

The Salad

  • 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)

Prepare dressing. Combine vinegar, ginger and rice syrup in a small bowl and set aside. Heat sesame oils in a small skillet over medium heat. Add garlic, onion, and soy sauce and saute' 2 to 3 minutes. Set aside.

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?