Kasu Alaska Cod and Rice Noodle Salad
By Alaska Seafood Marketing Institute, State of Alaska

Yields: 4 servings


3 lbs. Rice Stick Noodles (dehydrated) - 24 portions (2oz. each dry)
1 cup Julienned Red Pickled Ginger
1 cup Toasted Sesame Seeds
1 cup Chopped Chives
1 1/2 cup Balsamic Vinegar
1/2 cup Vegetable Oil
Chopped Chive (for garnish)

Coat each fillet with kasu lees and allow too marinate at least 24 hours.

Broil or grill until fish is cooked.

To prepare rice noodle salad: soak noodles in hot water until softened (about 30 minutes); drain well. Toss noodles with ginger, sesame seeds, chives, vinegar and oil. Cover and set aside until ready to serve.

Serve cod alongside 4oz. rice noodle salad. Sprinkle chopped chives on cod.

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