8 ounces vermicelli rice sticks
3 tablespoons pickled ginger
1 bunch spring onions, diagonally sliced (reserve 2 tablespoons for garnish)
1 tablespoon black sesame seeds, for garnish
1/2 cup Asian mixed salad greens
Olive oil
8 ounces swordfish, Mahi Mahi, tuna, scallops, and/or shrimp, divided into four portions
1 1/2 quarts water
Wasabi Vinaigrette, see recipe
Servings: 4
1. Method for Salad:
Bring 1 1/2 quarts (1 1/2 litres) of water to a boil.
2. Stir in rice noodles and remove from heat.
3. Steep noodles 3- 4 minutes until tender.
4. Drain noodles and toss with vinaigrette.
5. Add pickled ginger and all but 2 tablespoons of spring onions (scallions).
6. Combine well.
7. Method for Seafood:
Heat sauté pan or griddle over hot flame.
8. Lightly coat with olive oil.
9. 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 approximately 2 minutes at 350ºF.
10. Divide greens and noodles on plate and top with fish.
11. Garnish with reserved spring onions (scallions) and black sesame seeds.
Serve immediately.
3 tablespoons pickled ginger
1 bunch spring onions, diagonally sliced (reserve 2 tablespoons for garnish)
1 tablespoon black sesame seeds, for garnish
1/2 cup Asian mixed salad greens
Olive oil
8 ounces swordfish, Mahi Mahi, tuna, scallops, and/or shrimp, divided into four portions
1 1/2 quarts water
Wasabi Vinaigrette, see recipe
Servings: 4
1. Method for Salad:
Bring 1 1/2 quarts (1 1/2 litres) of water to a boil.
2. Stir in rice noodles and remove from heat.
3. Steep noodles 3- 4 minutes until tender.
4. Drain noodles and toss with vinaigrette.
5. Add pickled ginger and all but 2 tablespoons of spring onions (scallions).
6. Combine well.
7. Method for Seafood:
Heat sauté pan or griddle over hot flame.
8. Lightly coat with olive oil.
9. 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 approximately 2 minutes at 350ºF.
10. Divide greens and noodles on plate and top with fish.
11. Garnish with reserved spring onions (scallions) and black sesame seeds.
Serve immediately.