Opah Salad With Lemon Grass Dressing

    1/3 lb Opah; cut in a block, sashimi style
           Salt and white pepper to taste
      1 tb Olive oil
           Salad oil
      2    Leaves radicchio
      2    Leaves arugula or romaine
      6 sl Japanese cucumber
      6 sl Tomato
    1/4 oz Enoki mushrooms
    1/4 c  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. Makes 2 . 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.


Yield: 2 Servings