Hirame With Spicy Cucumber Vinaigrette
- Total Time
- 10 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
49 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 1500 milligrams sodium
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.
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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.
Private Notes