| 1 | * (about 6 x 2 x ?inch piece) the quality and freshness of the fish is crucial for the success of the dish. |
| 2 | Purchase the fish from a japanese fish shop that specializes in sashimi, or a reliable fishmonger. |
| 3 | To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor. |
| 4 | Chill fish until firm. |
| 5 | Cut into paper-thin, 2-inch-long slices against the grain; set aside. |
| 6 | In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. |
| 7 | Then rinse and squeeze out excess water. |
| 8 | To assemble: toss fish slices with marinade ingredients. |
| 9 | Place fish in center of a platter. |
| 10 | Arrange daikon and carrot shreds around fish. |
| 11 | Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. |
| 12 | Sprinkle with peanuts and sesame seeds. |
| 13 | Just before serving, squeeze the lime or lemon juice over all. |
| 14 | It is customary for everyone to join in and toss the salad. |
| 15 | Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together. |
| 16 | When the salad is fully tossed, taste for seasoning. |
| 17 | Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables. |
| 18 | Garnish with shrimp chips or fried rice stick noodles. |
| 19 | Serves 4 to Note: bottled pickled ginger and pickled scallions may be found in chinese markets. |
| 20 | Kaffir lime leaves may be found in thai grocery stores. |
| 21 | If kaffir leaves are not available, omit or substitute domestic lime leaves. |
| 22 | Per serving: 195 calories, 13 g protein, 15 g carbohydrate, 11g g fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber. |
| 23 | San francisco chronicle, 2/3/93 |
