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8 ounce Tuna, Fillet
2 ounce Rice Noodle
2 cup Oil, For Deep Frying
½ Lettuce
4 tablespoon Ginger, Pickled
½ cup Parsley
1 tablespoon Sesame Seeds
1 Lemon
*** MARINADE ***
2 tablespoon Peanut Oil
3 tablespoon Water
2 teaspoon Soy Sauce
2 teaspoon Sugar
3 slice Ginger
½ teaspoon Cinnamon
¼ teaspoon Pepper
Marinating: slice fish with the grain in pencil-thick strips. Mix marinade ingredients; blend with fish in bowl. Cover and marinate in refrigerator for 3 to 8 hours.
Preparations: heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is hot enough; noodles should puff up instantly without browning. Deep fry rice stick noodle briefly until it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred pickled ginger and chop parsley . Toast sesame seeds in dry wok gently.
Assembly: slice lemon in wedges. Separately pile ingredients on large platter, discarding slices of ginger from fish . Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss.
2 ounce Rice Noodle
2 cup Oil, For Deep Frying
½ Lettuce
4 tablespoon Ginger, Pickled
½ cup Parsley
1 tablespoon Sesame Seeds
1 Lemon
*** MARINADE ***
2 tablespoon Peanut Oil
3 tablespoon Water
2 teaspoon Soy Sauce
2 teaspoon Sugar
3 slice Ginger
½ teaspoon Cinnamon
¼ teaspoon Pepper
Marinating: slice fish with the grain in pencil-thick strips. Mix marinade ingredients; blend with fish in bowl. Cover and marinate in refrigerator for 3 to 8 hours.
Preparations: heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is hot enough; noodles should puff up instantly without browning. Deep fry rice stick noodle briefly until it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred pickled ginger and chop parsley . Toast sesame seeds in dry wok gently.
Assembly: slice lemon in wedges. Separately pile ingredients on large platter, discarding slices of ginger from fish . Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss.
