Seared Seafood and Wasabi Salad
Ingredients
- 8 ounces vermicelli rice sticks
- 3 tablespoons pickled ginger
- 1 bunch spring onions (scallions), diagonally sliced (reserve 2
- tablespoon for garnish)
- 1 tablespoon black sesame seeds (for garnish)
- 1/2 cup mixed salad greens
- olive oil
- 8 ounces Swordfish, Mahi Mahi, Tuna, Scallops, and/or Shrimp, divided
- into four portions
- 1 1/2 quart water
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons wasabi paste
- 2 tablespoons brown sugar
- 1-inch piece of ginger root, peeled and minced
- 1 large garlic clove, minced
- 1/4 cup dark sesame oil
- 1/4 cup corn oil
Instructions
Serves 4. Combine rice wine vinegar and wasabi paste. Stir until smooth. Add soy sauce, brown sugar, garlic, and ginger. Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion. Bring 1 1/2 quarts of water to a boil. Stir in rice noodles and remove from heat. Steep noodles 3- 4 minutes until tender. Drain noodles and toss with vinaigrette. Add pickled ginger and all but 2 tablespoons of spring onions (scallions). Combine well. Heat saute pan or griddle over hot flame. Lightly coat with olive oil. Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side. For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350F (180C). Divide greens and noodles on plate and top with fish. Garnish with reserved spring onions (scallions) and black sesame seeds. Serve immediately.
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