Hirame With Spicy Cucumber Vinaigrette
Published January 20, 2007
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded
2 to 3 jalapenos, stems and seeds removed
Salt
¼ cup rice vinegar
¼ cup nam pla fish sauce
4 ounces hirame fluke fillet, skinned and boned (flounder or sole may be substituted)
Lime, cut into wedges
Cilantro sprigs, for garnish
Nutritional analysis per serving (4 servings)
6 grams carbs; 13 milligrams cholesterol; 49 calories; 1 gram fat; 1 gram fiber; 1500 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a food processor, pulse together 1 Japanese cucumber (or half of a small cucumber), the jalapenos and ½ teaspoon salt until finely chopped. Transfer to a bowl, stir in the rice vinegar and fish sauce and set aside. Thinly slice the remaining cucumber into ⅛-by-⅛-by-1-inch sticks.
- Step 2
Using a very sharp knife with the blade lying flat, horizontally slice the fluke as thinly as possible. Stack 5 or 6 cucumber sticks and wrap with a slice of fish.
- Step 3
Place 4 fish wraps on each of 4 plates. Spoon the dressing over the fish, sprinkle with lime juice and garnish with cilantro.
Private Notes