Hirame With Spicy Cucumber Vinaigrette

Name: Hirame With Spicy Cucumber Vinaigrette
Total time: 10 min
Yield: Serves 4
Cuisine: asian
Ingredients: 2 Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded; 2 to 3 jalapenos, stems and seeds removed; Salt; 1/4 cup rice vinegar; 1/4 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

Recipe from Masa

Adapted by Robert Schroeder

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Eat, Memory; Moby-Dinner

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Ingredients

Yield:Serves 4

2Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded
2 to 3jalapenos, stems and seeds removed
Salt
¼cup rice vinegar
¼cup nam pla fish sauce
4ounces hirame fluke fillet, skinned and boned (flounder or sole may be substituted)
Lime, cut into wedges
Cilantro sprigs, for garnish

Ingredient Substitution Guide

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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.