---------- Recipe via Meal-Master (tm) v8.02
       Title: Raw Fish Salad
  Categories: Chinese, Seafood
       Yield: 4 servings
     1/2 lb Fillet of red snapper
            -(fresh!) or
            Tuna, sea bass, shark or
       2 oz Thin rice stick noodle
       2 c  Oil for deep-frying
     1/2    Head iceberg lettuce (inner
            -leaves only)
     1/4 c  Pickled red ginger
     1/2 c  Chinese parsley (cilantro)
            -or watercress
       1 tb White sesame seeds
       1    Fresh lemon
       2 tb Peanut oil
       3 tb Cool water
       2 ts Thin soy sauce
       2 ts Sugar
       3 sl Fresh ginger, half-dollar
     1/2 ts Ground cinnamon
     1/4 ts White pepper
   For a starter course on a warm fall evening, this dish
   has few peers.
   Marinating:  Slice fish with the grain in
   pencil-thick, 2 strips. Mix marinade ingredients;
   blend with fish in bowl. Cover and marinate in
   refrigerator for 3 to 8 hours.
   Preparations:  Heat oil in wok to medium high. Toss 2
   strands of rice stick noodle in oil to make sure it is
   hot enough; noodles should puff up instantly without
   browning.  Deep-fry rice stick noodle briefly until it
   expands; drain on paper towels; bag and reserve.
   Shred lettuce; bag and reserve in refrigerator.
   Thinly shred or mince pickled red ginger; reserve.
   Chop parsley in 2 lengths. Toast sesame seeds in dry
   wok at low-medium heat until they are light tan;
   reserve in tea cup or condiment saucer.
   Assembling:  Slice lemon in wedges.  Separately pile
   ingredients on large platter, removing slices of
   ginger from fish (discard slices). Sprinkle salad with
   sesame seeds and toss on platter, squeezing lemon over
   salad as you toss.