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Seafood 02

A home-style Seafood 02 made with Vermicelli Rice Sticks, Spring Onions Diagonally Sliced Reserve, Mixed Salad Greens, Rice Wine Vinegar, and Soy Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1 bunch
• 1/2 cup
• 8 oz
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Combine rice wine vinegar and wasabi paste. Stir until smooth.

2. 2

   Add soy sauce, brown sugar, garlic, and ginger.

3. 3

   Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion.

4. 4

   Bring 1 1/2 quarts of water to a boil.

5. 5

   Stir in rice noodles and remove from heat.

6. 6

   Steep noodles 3- 4 minutes until tender.

7. 7

   Drain noodles and toss with vinaigrette.

8. 8

   Add pickled ginger and all but

9. 9

   2 tablespoons of spring onions (scallions). Combine well.

10. 10

    Heat saute pan or griddle over hot flame.

11. 11

    Lightly coat with olive oil.

12. 12

    Divide greens and noodles on plate and top with fish. Garnish with reserved spring onions (scallions) and black sesame seeds. Serve immediately.