Raw Fish Salad

This vibrant Raw Fish Salad combines the delicate flavor of fresh red snapper with the crunch of iceberg lettuce and the tang of pickled ginger. The dish is elevated by a light dressing of sesame oil and lemon juice, creating a perfect balance of savory, sweet, and acidic notes. Thin rice noodles add a subtle chewiness that complements the tender fish without overpowering it. Garnished with fresh cilantro and toasted sesame seeds, this salad offers a burst of freshness in every bite. It is an ideal choice for a light lunch, a quick dinner, or as an appetizer for summer gatherings. Simple to assemble yet sophisticated in taste, it showcases the quality of fresh seafood while remaining approachable for home cooks.

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 220.8

Description

This vibrant Raw Fish Salad combines the delicate flavor of fresh red snapper with the crunch of iceberg lettuce and the tang of pickled ginger. The dish is elevated by a light dressing of sesame oil and lemon juice, creating a perfect balance of savory, sweet, and acidic notes. Thin rice noodles add a subtle chewiness that complements the tender fish without overpowering it. Garnished with fresh cilantro and toasted sesame seeds, this salad offers a burst of freshness in every bite. It is an ideal choice for a light lunch, a quick dinner, or as an appetizer for summer gatherings. Simple to assemble yet sophisticated in taste, it showcases the quality of fresh seafood while remaining approachable for home cooks.

Ingredients

1/2 pound fresh red snapper fillet
2 oz thin rice stick noodles
1/2 head iceberg lettuce (inner leaves only)
1/4 cup pickled red ginger
1/2 cup Chinese parsley (cilantro) or watercress
1 tablespoon white sesame seeds
1 whole fresh lemon

Directions

1
Soak the thin rice stick noodles in warm water for 10 minutes until softened, then drain and rinse with cold water.
2
Slice the fresh red snapper fillet into thin, bite-sized pieces and keep chilled until ready to assemble.
3
Separate the inner leaves of the iceberg lettuce, wash them thoroughly, and pat dry with paper towels.
4
Arrange the lettuce leaves on a serving platter or individual plates.
5
Place the softened rice noodles over the lettuce leaves.
6
Top the noodles with the sliced raw fish.
7
Scatter the pickled red ginger and fresh cilantro or watercress over the fish.
8
Sprinkle white sesame seeds over the salad.
9
Squeeze fresh lemon juice generously over the entire dish just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 220.8kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 56.8g19%
Dietary Fiber 0.0g0%
Sugars 56.8g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the fish is sushi-grade or sashimi-grade to guarantee it is safe for raw consumption.

If red snapper is unavailable, tuna, sea bass, or swordfish are excellent substitutes.

Serve immediately after dressing to maintain the crisp texture of the lettuce and the freshness of the fish.

For a richer flavor, you can add a drizzle of sesame oil or soy sauce to the dressing.

Keywords: raw fish, seafood salad, red snapper, rice noodles, chinese salad, fresh fish, light lunch, healthy dinner, summer salad, quick recipe, no cook, seafood appetizer

Read it online: https://www.chefs-mate.com/recipe/raw-fish-salad/