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Ingredientes
- 1/3 lb Opah, cut in a block, sashimi style
- Â Â Salt and white pepper to taste
- 1 Tbsp. Extra virgin olive oil
- Â Â Salad oil
- 2 x Leaves radicchio
- 2 x Leaves arugula or possibly romaine
- 6 slc Japanese cucumber
- 6 slc Tomato
- 1/4 ounce Enoki mushrooms
- 1/4 c. Shredded daikon
Direcciones
- Season opah with salt, pepper, and extra virgin olive oil. Heat a skillet till very warm; 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 Tbsp. Thai fish sauce, 3 Tbsp. lime juice, 1/4 c. peanut oil, 1/2 tsp. ginger juice, 1/2 tsp. finely chopped lemon grass, and white pepper and sugar to taste; mix well.
- Makes 1/2 c..
- Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 2 servings | |
| Calories 95 | |
| Calories from Fat 63 | 66% |
| Total Fat 7.15g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 459mg | 13% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.74g | 3% |
| Protein 1.79g | 3% |
