Opah Salad With Lemon Grass Dressing

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Salad features opah, sashimi style, with tomatoes enoki mushrooms, arugula and daikon.

Recipe By: Dwight Yoshida
  • PrepN/A |
  • TotalN/A |
  • Serves 2


    • 1/3 lb opah; cut in a block sashimi style
    • 1 tablespoon olive oil
    • salad oil
    • 2 leaves radicchio
    • 2 leaves arugula or romaine
    • 6 slice Japanese cucumber
    • 6 slice tomato
    • 1/4 ounce enoki mushrooms
    • 1/4 cup 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.

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

Additional Notes

salt and white pepper to taste
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