Opah Salad With Lemon Grass Dressing

Demonstrated by: Executive Chef William Trask.
Hawaii Seafood Festival on August 1, 1995.



Opah Salad With Lemon Grass Dressing

  • 1/3 lb Opah, cut in a block, sashimi style
  • Salt and white pepper to taste
  • 1 tablespoon olive oil
  • Salad oil
  • 2 leaves radicchio
  • 2 leaves arugula or romaine
  • 6 slices Japanese cucumber
  • 6 slices tomato
  • 1/4 oz enoki mushrooms
  • 1/4 cup shredded daikon


  1. Season opah with salt, pepper, and olive oil.
  2. Heat a skillet until very hot; brush lightly with salad oil.
  3. Sear opah on all sides, leaving center of fillet raw; thinly slice.
  4. For each serving, place a leaf of radicchio and arugula on each plate; arrange cucumber and tomato slices alternately on leaves.
  5. Top with opah slices.
  6. Garnish with enoki mushrooms and daikon.
  7. Serve with Lemon Grass Dressing.

Makes 2 servings.

Lemon Grass Dressing:

  1. 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.


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