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Seared Seafood and Wasabi Salad
Serves 4

8 ounces vermicelli rice sticks
3 tablespoons pickled ginger
1 bunch spring onions (scallions), diagonally sliced (reserve 2
tablespoons 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 quarts 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

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


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